Hopping on the vegetable spiral cutter bandwagon with these vegetable noodle fajitas with chicken leg quarters! Fun, easy, and the perfect dinner for two!
Every so often you come across a recipe/technique/food that takes over in popularity and you begin to see it everywhere. This is never a bad thing (unless it is an ingredient because I find grocery stores jack up the price due to demand.) I love seeing how original people can be, and let me tell you, there are some winners out there. Whoever thought to rice cauliflower and use it in stir fry’s or pizza crusts is just genius. Or the flourless pancakes with bananas and eggs. Or frozen banana (n)ice cream that uses just bananas! Nonetheless, these recipes keep appearing because they are easy to make and are delicious! This is what food blogs thrive on. Creativity!
Today’s vegetable noodle fajitas with chicken leg quarters is my entry into the Microplane Spiral Cutter recipe contest. Here is to hoping for a win! I had the opportunity to receive their spiral cutter as a gift, and I am happy to have the chance to work with it (my sister actually has the exact same model which works out perfectly for us!)
What is Microplane’s Spiral Cutter?
Much like other vegetable spiral cutters, Microplane’s handheld tool easily slices veggies into “noodles.” This is great for raw salads, gluten-free pasta alternatives, and just plain fun in the kitchen! The device comes with two spiral cutter holes: one for smaller vegetables, the other for bigger ones (think zucchinis!) I had fun running random veggies through the tool, and found some definitely worked better than others (mini sweet peppers were a nice try, but no can do here!)
When coming up with a new and creative recipe using a vegetable spiral cutter, I knew I wanted something quick and easy. For some reason fajitas came to mind and you know what? It worked!!
I used a mix of carrots and zucchini, along with onions and peppers. I could not get the peppers to slice nicely in this handheld tool, but have had success on other devices (I used a mandolin in this case.) Eggplant would have been great here, too, but my store was fresh out! My husband thought I was weird grabbing nontraditional fajita vegetables, but the whole point of this recipe was to be creative. In this case, these vegetable noodle fajitas with chicken came out pleasantly refreshing and the perfect amount for a romantic dinner for two. I cooked the chicken separately so I could have a vegetarian variety, but I have provided instructions on how to make a completely non-vegetarian-friendly dish 🙂
Yields Dinner for Two
To reduce grease splatter, you can cover your cast iron pan with aluminum foil or a lid while the chicken is cooking on the stove. However, some grease splatter is common with pan-searing!
25 minPrep Time
25 minCook Time
50 minTotal Time
- 1- 1/2 ;ns bone-in, skin-on chicken leg quarters
- 1 lime, halved
- Salt and pepper
- 1 red pepper
- 1 green pepper
- 1 medium onion
- 1 large zucchini
- 2 medium-sized carrots
- 1-2 cups grated cheese (cheddar, jalapeno, etc.)
- 1 batch homemade tortillas (or store-bought!)
- Fajita seasoning:
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 1/2 tsp. dehydrated onions (onion powder works, too.)
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. dried oregano
- *If using homemade tortillas, make first so they are ready when your toppings are done!
- To make the fajita seasoning, combine all the ingredients and mix until combined. Remove two teaspoonfuls and set aside.
- In a large mixing bowl, add the chicken. Season with salt and pepper. Add the remaining fajita seasoning (not the two teaspoons.) Massage seasoning onto chicken until nicely coated. Add extra dried oregano and garlic powder if desired (I did!)
- Preheat oven to 425F. While oven is heating, place a large cast iron skillet onto the stove and heat over medium-high heat. No need to add oil if your pan is well-seasoned. Once nice and hot, place the chicken in skin side down. Move the chicken every so often in the pan, keeping skin side down, so chicken browns evenly, about 5 minutes. You want the skin nice and crispy and dark. Flip chicken and cook for one more minute before moving to oven. Cook at 425F for 15 minutes, or until chicken reaches 160F.
- While chicken is in the oven, spiral cut your zucchini and carrots with your Microplane spiral cutter. Slice onions as thinly as possible. Julienne peppers on mandolin, another tool, or by hand.
- Remove chicken from oven and place chicken on a plate. Place cast iron skillet back on stove over medium/medium-high heat (pan should still be very hot from oven so medium should do.) Add vegetables, seasoning with salt and pepper. Toss frequently, seasoning with the juice of half a lime and the 2 teaspoons of fajita mix. Cook until veggies are cooked to your liking (about 5 minutes.)
- Slice up chicken and place on tortillas. Top with veggies, cheese, and any other toppings you desire. Serve immediately!
(I want to say here that I usually use my homemade tortillas recipe, but as a food blogger, you come to meet awesome people and I was so excited to try Katie’s (from Recipe for Perfection) tortilla recipe. So glad I did because they were AWESOME! Easy, tasty, and perfect for this dish! Be sure to check her out!)
If totally homemade is not for you (and I understand, it does take some extra time) then store-bought fajita seasoning and tortillas are A-Okay! I really need to make a huge batch of tortillas to have on hand so I don’t have to make a batch every time I want Mexican cuisine. It definitely adds time to this meal. Also on the talk of chicken, any cut will do! Lately chicken leg quarters have been going on sale a lot and my family has no issues eating this cut. However, I know many like boneless. skinless chicken breasts and they will definitely work here, you just need to keep an eye on cook time!