Spicy Chipotle Chicken with Cucumber Noodles (keto, paleo)

Updated: Aug 13, 2020

What to do with all of those cucumbers in the garden? Instead of making them all into pickles, try this spicy and smokey paleo/keto dish! Inspired by the recipe Korean Oi Muchim 오이무침 at Kimchimari.


6 medium cucumbers/4 large cucumbers

1 1/2 tablespoons sea salt

3 tablespoons freshly squeezed lime juice

1 tablespoon fresh lime zest

1/4 cup extra virgin olive oil

1 teaspoon toasted sesame oil

1 tablespoon dried chipotle chili or red pepper flakes

1 teaspoon smoked paprika

2 garlic cloves, very finely minced

1 tablespoon fresh ginger, very finely minced

Salt and pepper to taste

4-6 baked chicken breasts or thighs, cut into strips (optional)


1. Cut the cucumbers into 1/2" slices or spiralize using a vegetable spiralizer or julienne attachment of a food processor. I personally love the noodle shape as it gives the dish a stir-fry feel.

2. Place the cucumber into a large colander fitted over a large bowl and toss with the 1 1/2 tablespoons sea salt. Let sit 30-60 minutes to drain excess water from the cucumbers.

3. In a medium bowl, combine the lime juice, oils, chipotle chili, smoked paprika, garlic and ginger. Whisk until a dressing forms. Season to taste with salt and pepper.

4. Remove the cucumber from the colander. Combine all the ingredients in a large bowl. Garnish with cilantro, roasted peanuts or sesame seeds and green onions. Note: If not serving immediately, keep the cucumber, dressing and chicken separate. Drain any excess water from the cucumber before assembling.

Serves 3-4.

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