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Chicken Enchilada-Stuffed Zucchini Boats
by Joey Firoben
6 Delicious Stuffed Vegetables
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
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
½ cup nonfat greek yogurt
1 tablespoon lime juice
¼ teaspoon salt
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Estimated values based on one serving size.
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.