Zucchini & Chicken MexItaliano


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  • 1 boneless/skinless chicken breast
  • 3 medium zucchini, peeled and spiralized (or cut thinly)
  • 1 onion, halved and sliced thinly
  • 1 carrot, spiralized or julienned
  • ½ bell pepper, red, orange or yellow, sliced into thin strips
  • ½ cup Bella Sun Luci sun-dried tomatoes (in olive oil)
  • ¼ cup diced green chilies
  • 2 T minced garlic
  • 1 T olive oil or coconut oil
  • ½ teaspoon oregano
  • optional: 1 finely chopped chipotle pepper in adobo sauce or ½ tsp. chipotle powder salt & pepper to taste (if not using chipotle)


  1. Cook and cube chicken breast; set aside.
  2. Put cooking oil in a medium-large saucepan over medium heat.
  3. Saute' bell pepper, carrot and onion; cook until the onion is translucent.
  4. Then add the remaining vegetables, minced garlic and oregano.
  5. Add chipotle if using. Stir until well mixed and flavors are blended, and cook until zucchini is almost completely cooked.
  6. Then add chicken and stir well until heated through.
  7. Serve and enjoy!

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