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Chicken Enchilada-Stuffed Zucchini Boats
Ingredients
for 1 serving
1 boneless, skinless chicken breast, sliced into ½-inch(1.3 cm) pieces
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon chili powder
2 teaspoons olive oil
½ cup 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 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!
*Recipe on video and text may differ from each other!
How to cook Chicken Enchilada-Stuffed Zucchini Boats:
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