Tex-Mex Chicken Stuffed Zucchini Boats

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VIDEO

Tex-Mex Chicken Stuffed Zucchini Boats

Servings: 2

INGREDIENTS

200 g (7 oz) - 1 large zucchini – halved lengthwise

200 g (7 oz) - 1 large chicken breast

14 g (1 tbsp) grapeseed oil (to cook chicken)

Seasoning Mix

1.4 g (1 tsp) chili powder

1.1 g (1/2 tsp) smoked paprika

6 g (1 tsp) salt

OPTIONAL: 1/2 g (1/4 tsp) cayenne pepper (omit for children)

Stuffing Mix

47 g (1/4 cup) high fat sour cream

30 g (2 tbsp) olive oil

15 g (1 tbsp) lime juice

2 g (1 medium clove) - Garlic - grated

80 g (1/3 cup) Old Cheddar – grated

2 g (2 tbsp) cilantro leaves - roughly chopped - reserve a bit for a garnish

45 g (2.9 fl oz) zucchini – inside part, chopped

59 g (1/4 cup) salsa

Toppings

30 g (3 tbsp) avocado

20 g (4 tomatoes) grape/cherry tomatoes - quartered

15 g (1 tbsp) mayonnaise

4.5 g (1 tsp) olive oil

30 g (2 tbsp) old cheddar or Monterey jack cheese- shredded

DIRECTIONS

1. Preheat your oven to 190 C or 375 F
2. Cut the zucchini in half and scoop out most of the flesh. Chop the scooped-out zucchini and set aside in a bowl if making the full version
3. Into a medium mixing bowl, add the sour cream, olive oil, lime juice and stir
4. OPTIONAL: Add the chopped cilantro and salsa, and up to half of the scooped out zucchini diced into very small pieces. Stir and set aside
5. Cut the chicken breast into small cubes
6. Preheat a skillet on high heat, and then add the grapeseed oil. Place the chicken cubes into the pan and seer to form a golden skin. Reduce the heat to medium-low and continue cooking until the chicken cubes are done. Remove from skillet
7. Shred the chicken cubes into large pieces and place into a mixing bowl
8. In a small mixing bowl, combine the seasonings, salt, chili powder, cayenne pepper, smoked paprika and salt
9. Pour the seasoning mix on top of the shredded chicken and toss to combine
10. Add the prepared sour cream mixture to the seasoned chicken and toss to coat the chicken pieces
11. Line an oven proof dish with parchment paper and place the two zucchini boats in the center. Scoop out half of the chicken mix into each of the boats
12. Spread 1 tablespoon of shredded old cheddar (or cheese of your choice) on top of each stuffed zucchini
13. Place in the middle position of your preheated oven and bake for 20 minutes (for al dente zucchini) to 30 minutes (for a softer zucchini)
14. Prepare the mayonnaise and olive oil mix for garnishing, by combining and mixing well. Place into a small plastic bag and squeeze all the content to one corner. When ready to use, twist the plastic baggie and snip off a small tip from the corner
15. Remove from oven and garnish with the small pieces of avocado, and sprinkle the reserved cilantro on top. Squeeze the mayonnaise – olive oil combination, in a zig-zag, over the top
16. Lastly, distribute 8 quarters (pieces from 2 cherry/grape tomatoes) over the length of the Tex-Mex Chicken Stuffed Zucchini Boat. Enjoy!

MACRONUTRIENTS CHART

$Macros$

FYI

In the video I have demonstrated two versions of this recipe because of the difference in total and net carbs between the two versions. I want to point out and clarify that the bulk of the carbs come from the zucchini, avocado and the sour cream, so how much of these you use will determine the total and net carbs value for this recipe. Yes these are ALL healthy and good for you, but if you are carb-sensitive, I just wanted to provide an option that would still result in an amazing tasting meal.

Recipe tags: atkins recipes, banting, chicken enchilada, chicken enchilada-stuffed zucchini boats, chicken recipes, courgette boats, easy keto recipes, gluten free, grain free, high fat, keto, keto chicken recipes, keto recipe, ketogenic, LCHF, low carb, low carb chicken recipes, low carb diet, low carb recipes, mediterranean recipes, nutritionally dense, paleo, paleo recipes, stuffed courgette, stuffed zucchini, sugar free, tasty stuffed zucchini boats, weight loss, weight loss recipes, zucchini boats

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By Angela Wilkes
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Cuisine: American
Category: Meal under 30 minutes
Created: February 11, 2018