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
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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!
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Tips
1 of
7
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mcarli24
This is the second time i have made this and i love it every time. I didn’t put the avocado and tomato on at the end but instead I made guacamole! a great addition and a good way to make it your own!
2018-09-19T00:30:06Z Helpful (2) -
Jacob Lares
Add some cilantro & chopped jalapeño to Crema for a kick
2018-08-19T21:58:22Z Helpful (2) -
Bethany Hogg
Super yummy! But shredding the chicken takes a while
2018-08-03T11:36:27Z Helpful (2) -
Bria Roberts
Add cumin and garlic
2018-07-24T01:44:30Z Helpful (2)
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