By Cori Meier
Shredded Chicken Zucchini Boats
5 steps
Prep:10minCook:20min
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.
Updated at: Fri, 23 Feb 2024 23:59:25 GMT
Nutrition balance score
Great
Glycemic Index
20
Low
Glycemic Load
2
Low
Nutrition per serving
Calories320.3 kcal (16%)
Total Fat19.9 g (28%)
Carbs8.2 g (3%)
Sugars6.2 g (7%)
Protein27.8 g (56%)
Sodium123.7 mg (6%)
Fiber2.7 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cook chicken breast using your preferred method (crockpot, stove, oven, etc.) and shred. Can use leftover or frozen shredded chicken.
Chicken breast2 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.
CooktopHeat
zucchini4 
olive oil2 TbspStep 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.
Cutting Board
Knife
Bowl
SpoonChicken breast2 zucchini4 
grape tomatoes
red bell pepper1 
goat cheeseStep 4
Add mix to softened zucchini boats, add any remaining mix to the pan around the boats. Let the mix warm and soften slightly.
CooktopHeatSpoonStep 5
Once warmed through and softened, remove from heat and serve how you like.
Notes
1 liked
0 disliked
Delicious
Easy
Fresh
Go-to
Kid-friendly
There are no notes yet. Be the first to share your experience!
