Chicken Zucchini Boats
Peace! Every time I’m on the hunt for low-carb recipes, zucchini boats undoubtedly appear. It’s a dish that I’ve always seemed to skip over, but not anymore! There are so many variations and spins on this dish, so it’s something you can make to please even the pickiest of eaters!
I grilled boneless, skinless chicken thighs in a cast-iron skillet before dicing it and adding chopped green onion and diced tomato. I then sliced my zucchini length-wise, hollowed out the center, and added the chopped flesh from the center to my chicken mixture and stirred. Finally, I filled the hollowed zucchini with my chicken mixture, baked at 400 degrees for 15 minutes, and topped with shredded Monterey Jack cheese.
Extremely easy and very satisfying!
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