Chicken Enchilada-Stuffed Zucchini Boats
from the video 6 Delicious Stuffed Vegetables ▶︎
by Joey Firoben
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 (130 g) salsa, mild
- 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 (140 g) nonfat greek yogurt, plain
- 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!
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