Chicken Enchilada-Stuffed Zucchini Boats

• 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