Mexican Chicken Zucchini Boats
SERVINGS 8
Ingredients
- 4 large zucchini cut in half lengthwise
- 4 tsp. olive oil divided use
- 1 medium onion finely chopped
- 2 cloves garlic finely chopped
- 1 cup canned tomatoes no sugar added
- 2 Tbsp. canned tomatoes no sugar added
- 1 Tbsp. chili powder or 11⁄2 tsp. chili powder and 11⁄2 tsp. ancho chili powder
- 1 tsp. cumin
- ½ tsp. paprika
- 3 cups chicken breasts
- 1⅓ cups corn
- 1 cup cheddar cheese (or Monterey jack) cheese
- 2 Tbsp. cilantro
- 1 medium tomatoes chopped
- 2 green onions thinly sliced
Instructions
- Preheat oven to 400o F.
- Using a spoon (or melon baller), scoop pulp out of zucchini to make boats. Place on a large baking
- sheet. Brush with 1 tsp. oil. Bake for 15 to 20 minutes, turning once, until tender-crisp.
- While zucchini is baking, heat remaining 3 tsp. oil in medium nonstick skillet over medium-high heat.
- Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
- Add garlic; cook, stirring frequently, for 1 minute.
- Add tomato sauce, tomato paste, chili powder, cumin, and paprika. Bring to a boil, stirring frequently.
- Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.
- Add chicken and corn; cook, stirring occasionally, for 5 minutes, or until heated through. Remove from heat.
- Evenly spoon chicken mixture into zucchini boats.
- Evenly top with cheese.
- Bake for 5 to 8 minutes, or until cheese has melted.
- Sprinkle evenly with cilantro, tomato, and green onions; serve immediately.
Notes
UPF: 1 Green, 1/2 Red, 1/2 Yellow, 1/2 Blue, 1/2 tsp
2B: Makes a great lunch.
Nutrition
Calories: 245kcalCarbohydrates: 16gProtein: 21gFat: 12gSaturated Fat: 5gCholesterol: 54mgSodium: 416mgPotassium: 870mgFiber: 4gSugar: 8gVitamin A: 1802IUVitamin C: 37mgCalcium: 162mgIron: 3mg
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