Chicken Enchilada-Stuffed Zucchini Boats
by Joey Firoben • featured in 6 Delicious Stuffed Vegetables
Ingredients
for 1 serving
- 1 boneless, skinless chicken breast, sliced into ½-inch (1 cm) pieces
-
½ teaspoon salt -
¼ teaspoon ground black pepper -
½ teaspoon chili powder -
2 teaspoons olive oil -
½ cup salsa, mild (130 g) - 1 zucchini, cut in half lengthwise, centers hollowed out
-
2 tablespoons shredded cheddar cheese - 1 roma tomato, diced
- ¼ avocado, dinced
-
2 tablespoons chopped cilantro - 1 lime, cut into wedges
Lime Crema
-
½ cup nonfat greek yogurt, plain (140 g) -
1 tablespoon lime juice -
¼ teaspoon salt
Preparation
- Preheat oven to 375˚F (190˚C).
- Cut zucchini in half and hollow out the centers
- Add the Greek yogurt, lime juice, and salt together in a small bowl and stir to combine.
- On a cutting board, season the chicken breast with salt, pepper, and chili powder.
- Heat olive oil in a large pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned, about 3 minutes.
- Remove the chicken from the pan and let cool. Once cooled, shred the chicken with a fork.
- Add the chicken to a bowl with the salsa and stir to combine.
- Stuff chicken mixture in hollowed out zucchini boats, and top with cheddar cheese.
- Bake until cheese is melted and browned, and zucchini is tender, about 20 minutes.
- Top with tomato, avocado, cilantro, and lime crema. Serve with lime wedges.
- Enjoy!
Tips
1 of
5
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lucib85
I used regular taco filling aka ( beef) it was still amazing.
4 months ago Helpful (2) -
nikkifrancis
If you’re running short on time, cut up the zucchini and cook it in the same pan as everything else instead of taking time to hollow out and bake the boats
2 months ago Helpful (1) -
Jacob Lares
Add some cilantro & chopped jalapeño to Crema for a kick
2 months ago Helpful (1) -
Bethany Hogg
Super yummy! But shredding the chicken takes a while
3 months ago Helpful (1)
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