This post is sponsored by Crisco. Opinions are my own.
What do you remember most about your childhood? For me, I have such vivid memories of trailing behind my grandpa in his garden. When I close my eyes I can smell freshly snapped green beans and sweet corn. It’s amazing closely food and fond memories from the past are intertwined.
I want my kids to have warm memories of the food we share around our family table too. I’m making strides toward a healthier lifestyle and I’ve really been loving all of the fresh fruits and vegetables that I receive from our local CSA every week. This delicious and healthy cilantro lime chicken with zoodles (zucchini noodles) and avocado is one of my favorite ways to enjoy the abundance of zucchini we’ve had this month!
It’s a super simple recipe that is chock full of fresh, whole ingredients. It’s even cooked using Crisco Organic Coconut Oil which I adore. I cook with coconut oil most of the time now—I love the flavor and the healthful benefits it contributes to my dishes.
Crisco Organic Coconut Oil is such an easy substitute in recipes calling for butter, margarine, and other oils, making it a go-to pantry staple. It has no coconut aroma or flavor, offering maximum cooking versatility without changing the taste of your food.
I even made a little video to demonstrate this recipe. It is truly a light and simple dish that is so full of freshness and flavor that it’s truly one of my heirloom recipes and one that I hope my kids think about when remember the summers of their childhoods.
The full ingredients list and directions can be found at the bottom of this post!
See, I told you, it’s SO GOOD! The creamy avocado added to the bowl at the end just sends this dish over the top for me.
Have you ever made zoodles? They’re really easy to make using the julienne blade on your mandoline. You can also pick up the tool that I use called a Veggetti which is very affordable and easy to use.
Don’t want to do any of that? You can always just chop up your zucchini! It gets the job done. I have to admit I LOVE the zoodles though because it makes me feel like I’m eating pasta.
Crisco Heritage Kitchen
Start a tradition in your family when you visit the Crisco Heritage Kitchen page for some really fabulous heirloom recipes. It’s a great place to start if you’re looking for recipes to utilize your summer fruit and veggie harvest. I know I’ve added a few of the recipes to my to-cook list this summer!
Also, don’t forget to enter to win a Crisco summer prize package! For a chance to win a hot new grill and a Crisco cooking pack, please visit www.Crisco.com/Heritage-Kitchen. The giveaway is open now through August 15th; see official rules for full details here.
Do you have any signature, heirloom dishes that you’re loving this summer? I’d love to hear more about what you’re cooking or grilling in the comments below. I also hope you enjoy this scrumptious and nutritious cilantro lime chicken with zoodles and avocado!
Be sure to follow me on Instagram for more healthy recipe ideas!
- 1 lb. chicken breast tenderloins4 small zucchini2 limes2 cloves minced fresh garlic2 tablespoons minced fresh cilantro1 tablespoon Crisco Organic Coconut Oil1 avocado
1. Mince garlic and cilantro, set aside.
2. Spiralize zuchinni using a mandoline, veggetti, spiralizer or tool of your choice. Set aside.
3. Chop chicken into 1" pieces and season with salt and pepper.
4. Add coconut oil to medium-high skillet. Add garlic and let cook for just about 30 seconds before adding chicken. Chicken will cook quickly. When chicken is done, add zucchini noodles to pan and sautee 1-3 mintues. This will cook quickly so be careful not to overcook!
5. Squeeze lime juice into pan and sprinkle with fresh cilantro. Toss and serve with slices of avocado.