Mexican Chicken Zucchini Boat
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 1
Ingredients
4.0 ounces Chicken Breast (cooked), no skin, roasted0.25 cup Spaghetti/Marinara Sauce (tomato sauce)4.0 tbsp Salsa - Tostitos All Natural Chunky Salsa (medium)0.5 tbsp Extra Virgin Olive Oil1.5 cup, sliced Zucchini0.25 cup Kraft Natural Cheese Mexican Style Cheddar Jack Finely Shredded
Directions
Cut zucchini lengthwise and scoop out seeds of on half. Brush with barely a drop of oil. Bake in 400 degree oven for 15 to 20 minutes turning once. Set aside. Roast chicken in cooking spray coated foil tent in 425 degree oven for 40 minutes. Shred. Heat oil in large skillet. Add tomato sauce, salsa, chucked and stir till heated through. Let cool enough to handle. Spoon chicken mixture into zucchini boat. Top with cheese. Back at 400 degrees until cheese melts. Serve with fresh diced tomato, onion, and avocado.

Serving Size: 1 serving

Number of Servings: 1.0

Recipe submitted by SparkPeople user SARAEOLSON.
Servings Per Recipe: 1
Nutritional Info Amount Per Serving
  • Calories: 396.1
  • Total Fat: 20.5 g
  • Cholesterol: 95.2 mg
  • Sodium: 996.3 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 6.8 g
  • Protein: 34.3 g

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