Mexican Chicken Zucchini Boats
Mexican Chicken Zucchini Boats
These boats are a healthier spin on chicken burritos, swapping in nutritious zucchini for flour tortillas.
Ingredients for Mexican Chicken Zucchini Boats:
- 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 tomato sauce , no sugar added
- 2 Tbsp . tomato paste , no sugar added
- 1 Tbsp . ground chili powder (or 1½ tsp. chili powder and 1½ tsp. ancho chili powder)
- 1 tsp . ground cumin
- ½ tsp . ground paprika
- 3 cups shredded cooked chicken breast
- 1⅓ cups corn kernels
- 1 cup shredded cheddar (or Monterey jack) cheese
- 2 Tbsp . finely chopped cilantro
- 1 medium tomato , chopped
- 2 green onions , thinly sliced
Instructions for Mexican Chicken Zucchini Boats:
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Preheat oven to 400º F.
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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.
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While zucchini is baking, heat remaining 3 tsp. oil in medium nonstick skillet over medium-high heat.
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Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
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Add garlic; cook, stirring frequently, for 1 minute.
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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.
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Add chicken and corn; cook, stirring occasionally, for 5 minutes, or until heated through. Remove from heat.
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Evenly spoon chicken mixture into zucchini boats. Evenly top with cheese.
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Bake for 5 to 8 minutes, or until cheese has melted.
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Sprinkle evenly with cilantro, tomato, and green onions; serve immediately.
Portion Fix Containers
1 Green
½ Red
½ Yellow
½ Blue
½ tsp.
Original Recipe for Mexican Chicken Zucchini Boats: https://www.beachbodyondemand.com/blog/mexican-chicken-zucchini-boats-recipe-2