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Dinner · Healthy Focused · Poultry · Sides
Chicken Enchilada-stuffed Zucchini Boats
Chicken Enchilada-stuffed Zucchini Boats. Made with chicken breast, zucchini and chili powder. Get ingredient amounts and step-by-step instructions.
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Ingredients at original yield
- 1 boneless, skinless chicken breast, sliced into 1/2-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
- ½ cup nonfat greek yogurt, plain
- 1 tablespoon lime juice
- ¼ teaspoon salt
How to make Chicken Enchilada-stuffed Zucchini Boats
Timing details
No verified total time is available. Review the method for preparation, cooking and waiting times.
- 01
Preheat oven to 375˚F (190˚C).
- 02
Cut zucchini in half and hollow out the centers
- 03
Add the Greek yogurt, lime juice, and salt together in a small bowl and stir to combine.
- 04
On a cutting board, season the chicken breast with salt, pepper, and chili powder.
- 05
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.
- 06
Remove the chicken from the pan and let cool. Once cooled, shred the chicken with a fork.
- 07
Add the chicken to a bowl with the salsa and stir to combine.
- 08
Stuff chicken mixture in hollowed out zucchini boats, and top with cheddar cheese.
- 09
Bake until cheese is melted and browned, and zucchini is tender, about 20 minutes.
- 10
Top with tomato, avocado, cilantro, and lime crema. Serve with lime wedges.
Cooking & storage
Check the thickest part of each piece with a food thermometer, away from bone. Poultry pieces should reach 74°C (165°F). Colour alone does not establish doneness. Health Canada cooking temperatures
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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Yield was not supplied; quantities describe the original batch.
