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The ingredients needed to cook Tricia's Chicken Zucchini Boats:
- You need 2 zucchini slices lengthwise
- Prepare 1 oz shredded carrots
- Get 1 oz chopped onion
- Prepare 1 oz sliced baby bella mushrooms
- Provide 8 oz boneless skinless chicken breast
- Get 4 oz goat cheese crumbles
- Prepare 1 tsp Olive Oil
- You need 12 fresh basil leaves
- You need 1/2 tsp onion powder
- Get 1/2 tsp garlic powder
- Get 1/2 tsp Himalayan salt
Instructions to make Tricia's Chicken Zucchini Boats:
- Preheat oven to 425 or cook in toaster oven on 450
- Slice zucchini lengthwise, scoop the meat out of the middle and set aside
- Line zucchini boats in a casserole dish, spray with Olive Oil, season with pinch of salt, garlic
- Place zucchini boats in oven for 20 minutes
- Heat a skillet over medium heat and add oil, chicken, garlic, carrots, onions, mushrooms and seasonings
- Saute until chicken and vegetables are browned and tender
- Remove boats from oven and fill.
- Top with goat cheese and fresh basil
- Cook and additional 10 to 15 minutes
Top each zucchini boat with some of the remaining marinara, then top with the mozzarella and a sprinkle of Parmesan. Zucchini boats stuffed with tender chicken simmered in bone broth, fajita veggies, and classic spices. Top with vegan sour cream, cheese, and fresh cilantro! Chicken Enchilada Zucchini Boats (keto, low-carb, + paleo). Once the chicken is done, add to a.
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