Chicken Zucchini Boats

I’m about to share of my favorite go-to meals with you! There are so many ways you could make this, the possibilities are literally endless! Sometimes, when I’m in a real hurry (that’s code for: I-procrastinated-on-too-many-things-and-then-couldn’t-make-it-to-the-grocery-store [stop judging]), I use a rotisserie chicken! Voila! A perfectly Paleo meal in less than 20 minutes. What more could you want?

CHICKEN ZUCCHINI BOATS (recipe serves 2- I made a huge batch in these pictures!)

The ingredients!

• 3 medium/large zucchinis
• 2 boneless, skinless chicken breasts
• 1 jar spaghetti sauce (homemade works as well!)
• 2 cloves garlic
• 1/8 tsp dried basil
• 1/8 tsp dried oregano
• Salt & pepper to taste
• Sharp cheddar cheese (optional)

Directions:

Preheat your oven to 400 and line a cookie sheet with foil. Slice the ends of the zucchini off and then cut it lengthwise down the center.

Try to make the sides as even as possible!

Next, take a small spoon and gently scrape out the inner part of the zucchini. It’ll be soft and full of seeds.

The zucchini itself will guide you, in a sense – you’ll find out pretty quickly what is easy to scrape and what is not.

You’ll be left with a bunch of empty shells of zucchini. Sprinkle a bit of salt and pepper over them and bake for about 12-14 minutes or until tender.

Almost ready to be filled!

While the zucchini are baking, spray a non-stick skillet with a bit of coconut or olive oil. Chop up the cloves of garlic. Place with your chicken breasts in the pan and sprinkle the basil, oregano, salt & pepper on top.

You can also cut the chicken up beforehand, if that’s easier for you!

Cook the chicken until it’s no longer pink in the middle. Remove from the pan, let cool for a couple of minutes and then dice into small pieces.

So good!

Spoon a thin layer of sauce onto the bottom of each zucchini boat.

These are so simple to put together!

Top with the chicken and garlic mixture and then layer another spoonful of sauce over that. You can also sprinkle on a little bit of shredded cheese at this point, if you so desire!

Almost there!

Bake for another 4-5 minutes or until heated through and cheese is melted. ENJOY!

These beauties are making my mouth water as I type this!

Again, the thing I love most about this recipe is how versatile it is! You could do spicy sausage or gound turkey instead of chicken. You could add mushrooms and onions to the mixture. Or even top it with some avocado. There are just so many options! Go crazy! And the best part is, it’s good for you! And the best, best part is, you can make a huge batch and have lunch for the next 3 days. Boo-yah.

Let me know what you think!

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