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1.5 lbs Boneless, Skinless Chicken breasts, Chopped Into 1 Inch Pieces
4 1/2 Cups Zucchini Noodles, Spiralized
1/4 Teaspoon Garlic Salt
1/4 Teaspoon Fresh Ground Black Pepper
2 Teaspoon Taco Seasoning
2 Tablespoon Lime Juice
1/2 Cup Fresh Cilantro, Chopped
4 1/2 Oz Avocado, Diced
Spray a large skillet with cooking spray. Heat the skillet to medium-high heat and add the diced chicken breasts. Season with taco seasoning. Cook until the chicken is lightly browned and cooked through. Once cooked through, transfer the chicken into a separate dish and set aside. Spray the skillet with cooking spray and heat over medium-high heat. Add the zucchini noodles and cook for 60 seconds, stirring often. Add the chicken back to the skillet. Sprinkle the chopped cilantro and add lime juice. Remove from heat and toss to combine. Season with garlic salt and fresh ground black pepper. Divide into three equal portions. Per plate give 6 oz of cooked chicken and 1 1/2 cups of zucchini noodles. Add 1 1/2 oz diced avocado to each serving.
Limes are high in Vitamin C and antioxidants. They even can reduce heart disease risk factors, prevent kidney stores, and promote healthy skin.