These chicken enchilada stuffed zucchini boats are a healthy and delicious weeknight dinner option that's easy to make. Tender chicken is mixed with cheesy enchilada sauce and stuffed into zucchini boats, then baked until bubbly and golden brown.

Quick Info

⏱️ 38 min • 🍽️ 1 servings • ⭐ 98%

Nutrition

663 cal • 70g protein • 45g carbs • 24g fat

Tags

[Gluten-Free] • [Healthy] • [Easy] • [Dinner] • [Lunch] • [Fusion] • [Under 45 Minutes] • [Under 1 Hour]

Ingredients

• 1 boneless, skinless chicken breast, sliced into ½-inch pieces
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ teaspoon chili powder
• 2 teaspoons olive oil
• ½ cup mild salsa
• 1 zucchini, cut in half lengthwise, centers hollowed out
• 2 tablespoons shredded cheddar cheese
• 1 Roma tomato, diced
• ¼ avocado, diced
• 2 tablespoons cilantro, chopped
• 1 lime, cut into wedges
• ½ cup plain nonfat Greek yogurt
• 1 tablespoon lime juice
• ¼ teaspoon salt

Instructions Preview

1. Preheat oven to 375˚F (190˚C).
2. Cut zucchini in half and hollow out the ce…
3. Add the Greek yogurt, lime juice, and salt…

…and 8 more steps

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Recipe by: Joey Firoben • From: Goodful