Recipe: Healthy Chicken Enchilada Zucchini Boats

Healthy Chicken Enchilada Zucchini Boats
By Katelyn Horgan / www.emetabolic.com



Zucchini boats, the new taco shell!  If you haven't tried replacing your high fat taco shell, or your boring bread...you should try it tonight!  These boats are the perfect "holder" for almost anything from enchiladas to meatballs and marinara. When cooking with zucchini boats you'll cut them in half lengthwise and scoop out the inside with a melon baller (or just a spoon!). We don't use the inside flesh in this recipe but you can save it for compost or use it in another recipe. For those who like a kick try adding some chopped jalapeno to this recipe.



Ingredients:

For enchilada sauce:
1 tbsp. fresh garlic, minced
2 pkg. MRC Tomato Basil supplement, prepared with 1-1/2 cups water
1/2 tsp Ms. Dash Southwest Chipotle seasoning
2/3 cup low sodium chicken broth
sea salt and pepper, to taste

For zucchini boats:
4-medium zucchini
1 tsp olive oil
1 oz. green onions, chopped
1 oz green pepper, diced
1/4 cup chopped cilantro
12 oz chicken breast, cooked and shredded
1/2 tsp oregano
1/2 tsp chili powder

Topping:
2 oz. cheddar cheese, shredded

Instructions:
Preheat oven to 400
Sauce: In a saucepan, saute garlic.  Add chicken broth, MRC Tomato Basil supplement and seasoning. Bring to a boil for 5 minutes. Set aside.

Zucchini Boats: Cut zucchini in half lengthwise, using a small spoon scoop out the flesh, leaving a 1/4" thick. Set aside.
Add olive oil to large skillet on med-low heat.  Add green onions,green pepper, oregano and chili powder, cook 2-3 minutes.  Add 12 oz cooked chicken and cilantro to pan and saute 3 more minutes, set mixture aside.

In a large baking dish, place 1/4 cup of enchilada sauce on bottom.  Place zucchini halves on top, cut side up. Fill each boat evenly with chicken mixture, you may need to firmly press down to get it all to fit.

Top each boat with enchilada sauce and sprinkle cheese evenly.  Cover with foil and bake for35 minutes until cheese is melted and zucchini is cooked through.

Makes 4 servings.  Serving size is 2 boats
Replaces: 1 protein serving, 1 vegetable serving