Chicken Enchilada-stuffed Zucchini Boats

These chicken enchilada-stuffed zucchini boats save on carbs by swapping out the classic tortilla wrapped enchiladas with hallowed out zucchini boats.

Yields1 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
1

Preheat oven to 375˚F (190˚C).

2

Cut zucchini in half and hollow out the centers

3

Add the Greek yogurt, lime juice, and salt together in a small bowl and stir to combine.

4

On a cutting board, season the chicken breast with salt, pepper, and chili powder.

5

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.

6

Remove the chicken from the pan and let cool. Once cooled, shred the chicken with a fork.

7

Add the chicken to a bowl with the salsa and stir to combine.

8

Stuff chicken mixture in hollowed out zucchini boats, and top with cheddar cheese.

9

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.

Related Link: https://tasty.co/recipe/chicken-enchilada-stuffed-zucchini-boats

Ingredients

 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

Directions

1

Preheat oven to 375˚F (190˚C).

2

Cut zucchini in half and hollow out the centers

3

Add the Greek yogurt, lime juice, and salt together in a small bowl and stir to combine.

4

On a cutting board, season the chicken breast with salt, pepper, and chili powder.

5

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.

6

Remove the chicken from the pan and let cool. Once cooled, shred the chicken with a fork.

7

Add the chicken to a bowl with the salsa and stir to combine.

8

Stuff chicken mixture in hollowed out zucchini boats, and top with cheddar cheese.

9

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.

Chicken Enchilada-stuffed Zucchini Boats

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