Chicken Enchilada Zucchini Boats
CHICKEN ENCHILADA ZUCCHINI BOATS! A tasty way to eat more veggies that the whole family will love! A fun alternative to a traditional enchilada with tortillas, making this a gluten free dish,and a tasty way to ensure we're eating more veggies!
- 1½ lba chicken breast
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp ground cumin
- 1/2 cup yellow onion diced
- 4 ounces diced green chiles
- 2 cups Monterey jack cheese shredded
- 6 zucchini
- Enchilada Sauce
- tomato diced
- green onion diced
- sour cream
- cilantro diced
Preheat oven to 425°F.
In a large skillet heat the olive oil. Add the chicken. Sprinkle with the salt and pepper. Cook about 7 minutes on each side until chicken is fully cooked. Remove from the skillet and place on cutting board.
Add the chopped onion to the skillet and allow to cook for a few minutes until the onion is softened and translucent. Remove from heat.
Shred the chicken and place in a bowl. Add the garlic powder, cumin, cooked onion, green chiles, and 1 cup of the jack cheese. Stir to combine. Set aside.
Cut the zucchini lengthwise and using a spoon scoop out the center of the zucchini leaving about a 1/4 inch barrier around the edge forming a boat shape.
Spray a casserole dish with cooking spray. Line the zucchini in the casserole dish with the boat part facing up. Spoon the chicken and cheese mixture into the zucchinis.
Pour enchilada sauce over the top. Cover the casserole dish with foil and bake at 425 degrees for 20 minutes. Remove the foil, sprinkle with the remaining 1 cup of jack cheese and continue to bake for an additional 10 minutes.
Remove from the oven allow to cool for about 5 minutes, serve warm and enjoy!
Serving: 1 | Calories: 330kcal | Carbohydrates: 20g | Protein: 25g | Sugar: 4g