Zucchini Noodles with Cilantro Lime Chicken

Close up of Zucchini Noodles with Cilantro and Lime Chicken

Tell me:

Is your belly bloated, especially after eating meals?
Do you have more gas than usual?
Are you constipated or have bouts of diarrhea?
Do you have what you think of as a “nervous stomach”?
Do you have heartburn or indigestion once a week or more?
Do you have mental fog or fatigue?
Do you have mucus in your throat, or are you coughing up phlegm?

    Do these symptoms fit you to a “T” – then you might need the “D” – the 5-day D-Burn for digestion. The D-Burn is designed to nurture your mucosal lining which lines both your intestines and your respiratory tract. That’s why my clients with lung issues often also do well on the D-Burn.

    The foods on the D-Burn promote healthy gut bacteria to reduce bloat and swelling. It will target yellow fat, helping your body produce enzymes to break it down. Foods like cucumber, pumpkin, chia, cauliflower and cabbage contain intensive micronutrients to nourish and soothe the digestive system.

    Be sure to take the Burn quiz to determine exactly which Burn you need. In the meantime, enjoy this Zucchini Noodles with Cilantro Lime Chicken lunch or dinner designed to help your body with digestion dysfunction.

    D-Burn lunch or dinner, Phase 3 | Serves 4
    Prep time: 25 minutes | Total time: 25 minutes


    3 medium zucchini (about 1 1/2 pounds)
    4 tablespoons olive oil, divided
    1 pound boneless, skinless chicken breasts, cut into 1″ pieces
    1/2 teaspoon cumin
    1 teaspoon sea salt, divided
    1/4 teaspoon ground black pepper
    1 cup cherry tomatoes
    2 teaspoons seeded, minced jalapeño
    Juice of 1 medium or 1/2 large lime
    3/4 cup cilantro, chopped


    1. Using a spiralizer or mandolin, make zucchini noodles and set them aside. (You can also slice the zucchini thinly if you don’t have the gadgets for making zucchini noodles.)

    2. Heat a large skillet over medium-high heat. Add 2 tablespoons of the olive oil and the chicken. Cook until golden brown, stirring occasionally. Add the cumin, 1/2 teaspoon of the salt, and the ground black pepper. Cook and stir 1 more minute. Transfer to a bowl and set aside.

    3. Return the skillet to the stove on medium-high heat. Add the remaining 2 tablespoons oil, zucchini noodles, and tomatoes. Sauté for 1 minute. Remove from the heat and add the cooked chicken, remaining salt, jalapeños, lime juice, and cilantro. Stir gently and serve hot.