Shredded Chicken Zucchini Boats

This recipe is one that my boss shared with me. She has a limited diet due to food intolerances, so she has had to get creative with her cooking. I like this because it's a great way to use garden fresh produce and cooks up well on the stove or in the oven. The best part is that it pairs great with rice.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook chicken breast using your preferred method (crockpot, stove, oven, etc.) and shred. Can use leftover or frozen shredded chicken.

Step 2

Cut out 1/4 of each zucchini. Place in skillet over medium high heat with olive oil. Cook until softened to your liking.

Step 3

Dice leftover zucchini and red bell pepper. Cut grape tomatoes in half. Mix together in a bowl with chicken and goat cheese and set aside.

Step 4

Add mix to softened zucchini boats, add any remaining mix to the pan around the boats. Let the mix warm and soften slightly.

Step 5

Once warmed through and softened, remove from heat and serve how you like.