Keto Latino chicken with zucchini rice

Keto Latino chicken with zucchini rice

Flavors of lime, garlic, olives, and cilantro combine to create this super tasty, golden chicken on a bed of zucchini “rice”. If you don't like cilantro, use parsley. Either way, it's a Latin-inspired winner. It’s a whole meal in a single pan. Easy, delicious, nutritious.

Keto Latino chicken with zucchini rice

Flavors of lime, garlic, olives, and cilantro combine to create this super tasty, golden chicken on a bed of zucchini “rice”. If you don't like cilantro, use parsley. Either way, it's a Latin-inspired winner. It’s a whole meal in a single pan. Easy, delicious, nutritious.
USMetric
4 servingservings

Ingredients

  • 30 oz. 850 g boneless chicken thighs, cut into pieces
  • ½ ½ lime, the juicelimes, the juice
  • 1 tbsp 1 tbsp annatto or paprika powder
  • 2 tsp 2 tsp salt
  • 1 tsp 1 tsp pepper
  • ¼ cup 60 ml coconut oil or avocado oil
  • 3 3 garlic clove, crushedgarlic cloves, crushed
  • ½ ½ red bell pepper, mincedred bell peppers, minced
  • 2 2 celery stalk, mincedcelery stalks, minced
  • 4 oz. 110 g green olives, pitted
  • ¼ cup 60 ml fresh cilantro, minced
  • 21 oz. 600 g zucchini noodles

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Pat the chicken dry with a paper towel. Season the chicken with lime juice, annatto, salt, and pepper.
  2. Heat the oil over high heat. Add the chicken and cook, turning to brown all over. Reduce temperature to low.
  3. Stir in garlic, bell pepper, celery, and olives. Cover and simmer, stirring occasionally until the chicken is very tender (about 17 minutes).
  4. In the meantime, chop the zucchini noodles until they are cut into pieces about the size of a rice of grain.
  5. Once the chicken is very tender, increase heat to high. Stir in the cilantro and zucchini, heat stirring for about a minute, or until heated through.
  6. Remove from the heat and serve.

Tips!

Annatto (also known as anato, bija or achiote) is a tropical American tree with seeds that are intensely red and have a mild taste. Annatto has been used as a food coloring going back to pre-Columbian times. If you can’t find annatto, use an equal amount of Spanish paprika.

If you don't like cilantro, use parsley instead.

Zucchini noodles, "zoodles", can be bought pre-made in most local supermarkets (perfect for busy people). However they are super easy (and cheap) to make with a spiralizer.

To make the rice, just chop the zoodles into rice-sized pieces. If you are really short of time, just use the zoodles without dicing. It will look and taste just as good.

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8 comments

  1. Amy Giddins
    Did not like this at all, I like the ingredients but I found this very bland (maybe because I am used to the sauces and cheese!)
  2. bassem.sabagh
    Agree with Amy. Very exciting ingredients but not one thing worked with the other
  3. Dustin Guerri
    Made this last night, delicious! Very flavoursome.
    Reply: #4
  4. Crystal Pullen Team Diet Doctor

    Made this last night, delicious! Very flavoursome.

    I am so glad you enjoyed it!

  5. Danielle
    Made this the other day! Added a bit more seasoning than the recipe calls for. So good!! Next time I’ll add a little more cilantro.
  6. Andrea
    This is just delicious! I have made it several times, mostly with using paprika but i found annato seasoning and it was really good too! It’s just like arroz con pollo without the arroz!!! I agree you have to keep seasoning to taste because the zucchini really soaks up the salt, so be prepared for that. At the very end i added a large squeeze of half a lime and it was amazing! My kids and husband loved it! I am Mexican American and there is something so authentic about this recipe! Keep it up!
    Reply: #7
  7. Crystal Pullen Team Diet Doctor

    This is just delicious! I have made it several times, mostly with using paprika but i found annato seasoning and it was really good too! It’s just like arroz con pollo without the arroz!!! I agree you have to keep seasoning to taste because the zucchini really soaks up the salt, so be prepared for that. At the very end i added a large squeeze of half a lime and it was amazing! My kids and husband loved it! I am Mexican American and there is something so authentic about this recipe! Keep it up!

    That is wonderful that your husband AND kids loved it! Thanks for sharing!

  8. Abby
    Really surprised with this one. When I was dishing it up it didn’t look up to much at all but it was sooo tasty & also filling.
    Husband loved it (not following keto) which is always a big bonus!
    Used paprika as well. Cutting the courgette is a bit of a chore but couldn’t get pre made noodles!

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