Broccoli Chicken Zucchini Boats (altered from Ruled.me)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 198.7
- Total Fat: 13.7 g
- Cholesterol: 62.2 mg
- Sodium: 960.2 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 3.0 g
- Protein: 12.4 g
View full nutritional breakdown of Broccoli Chicken Zucchini Boats (altered from Ruled.me) calories by ingredient
Introduction
Low Carb stuffed zucchini, easy to reheat and have for lunch.Recipe taken from ruled.me and modified for more servings. Low Carb stuffed zucchini, easy to reheat and have for lunch.
Recipe taken from ruled.me and modified for more servings.
Number of Servings: 3
Ingredients
-
3 medium/large green zucchini
2 tbsp Kerrygold (Pure Irish Butter)
0.25 cup Lucerne Quesadilla Shredded Cheese (by DEVOSAURUS)
1.5 cup, chopped or diced Broccoli, fresh
1.5 thigh, bone and skin removed Chicken Thigh
2 tbsp Sour Cream
1 tsp Salt
1 tsp Pepper, black
1 tsp Garlic powder
Directions
1. Preheat the oven to 400F and cut the zucchini you’re using in half lengthwise. The longer the zucchini the better for this recipe.
2. Using a spoon, scoop out most of the zucchini until you’re left with a shell about ˝ – 1 cm thick.
3. Pour 1 tbsp. of melted butter into each zucchini boat, season with salt/pepper and place them in the oven. This allows the zucchini to cook down a little while you prepare the filling. This should take about 20 minutes.
4. Shred your rotisserie chicken using two forks to pull the meat apart. Measure out 6 oz. and put the rest in the refrigerator for another meal. A chicken, bacon, and ranch salad is perfect for lunch!
5. Cut up your broccoli florets until they’re bite sized.
6. Combine the chicken and broccoli with sour cream to keep them moist and creamy. Season in this step as well.
7. Once the zucchini has had a chance to cook, take them out and add your chicken and broccoli filling.
8. Sprinkle cheese over the top of your chicken and broccoli and pop them back into the oven for an additional 10-15 minutes or until the cheese is melted and browning.
9. Garnish with chopped green onion and enjoy with more sour cream or mayo!
Serving Size: Makes 3 servings (of 2 halves per serving)
Number of Servings: 3
Recipe submitted by SparkPeople user KATIAT325.
2. Using a spoon, scoop out most of the zucchini until you’re left with a shell about ˝ – 1 cm thick.
3. Pour 1 tbsp. of melted butter into each zucchini boat, season with salt/pepper and place them in the oven. This allows the zucchini to cook down a little while you prepare the filling. This should take about 20 minutes.
4. Shred your rotisserie chicken using two forks to pull the meat apart. Measure out 6 oz. and put the rest in the refrigerator for another meal. A chicken, bacon, and ranch salad is perfect for lunch!
5. Cut up your broccoli florets until they’re bite sized.
6. Combine the chicken and broccoli with sour cream to keep them moist and creamy. Season in this step as well.
7. Once the zucchini has had a chance to cook, take them out and add your chicken and broccoli filling.
8. Sprinkle cheese over the top of your chicken and broccoli and pop them back into the oven for an additional 10-15 minutes or until the cheese is melted and browning.
9. Garnish with chopped green onion and enjoy with more sour cream or mayo!
Serving Size: Makes 3 servings (of 2 halves per serving)
Number of Servings: 3
Recipe submitted by SparkPeople user KATIAT325.