Broccoli Chicken Zucchini Boats

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  6 oz or 170g

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Butter

  Unsalted

  2 tbsp or 28g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Broccoli

  Raw

  1 cup chopped or 91g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

• Cheddar cheese

  3 oz or 85g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

Directions

1. Preheat oven to 400°F.
2. Heat olive oil in a pan over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes per side, or until cooked through and no longer pink. Set aside.
3. Cut the zucchini in half lengthwise and, using a spoon, scoop out most of the flesh until you’re left with a shell about ½-1 cm thick.
4. Pour 1 tbsp of melted butter into each zucchini boat, season with salt and pepper, and place them in the oven for about 20 minutes.
5. While the zucchini is cooking, shred the chicken. Cut the broccoli florets into small pieces and combine both the chicken and broccoli with sour cream. Season with salt and pepper.
6. Once the zucchini is tender, remove from the oven and add the chicken and broccoli filling.
7. Sprinkle with cheddar cheese and bake for an additional 10-15 minutes, or until the cheese is melted and browning.
8. Garnish with chopped scallions and enjoy with more sour cream or mayo!

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