Chicken Popper Zucchini Boats for Delicious Clean Eats!
Zucchini Season + Chicken Poppers = TRUE LOVE
Zucchini PRIME TIME is happening now, so be sure to take advantage of this yearly harvest!
These are completely simple to throw together, and ABSOLUTELY hit-the-spot DELICIOUS!
Zucchini is very low calorie, while also being extremely filling and satisfying! Zucchini is also packed with nutrition…so eat up!
“These were so yummy. Made them tonight, turned out just like the pic!????” -Sharon
“Let’s just make everything on her (CFC) page. Haha, meals from now till forever.” -Aly
“Made these a few days ago. I added a diced jalapeño. It was really delicious. We had one leftover and it was even better the next day for lunch” -Denise Daab
makes 4 servings
- 3 small/medium zucchini, halved lengthwise as shown
- avocado oil, or olive oil
- sea salt and pepper, to taste
- 1 cup plain Greek yogurt
- 1 lb. cooked, shredded chicken
- 1/2 cup shredded Monterey Jack cheese, plus extra to sprinkle on top
- 3-4 nitrate-free bacon strips, cooked and crumbled
- 1/2 tsp garlic powder
Preheat your oven to 375 degrees f. and line a large, rimmed baking sheet with parchment paper. Scoop out insides of those zucchini, and reserve it for later. Place zucchini boats cut side up onto the prepared baking tray and lightly brush or rub with oil. Season with a pinch of sea salt and pepper.
Place the tray into your preheated oven and bake for 8-10 minutes, or just until they begin to soften. Meanwhile, in a large bowl, stir together all the remaining ingredients, including that extra zucchini flesh if you like; until well combined.
Spoon this filling into your zucchini boats and sprinkle with a bit of extra cheese if you wish. Return to the hot oven and bake until cheese is melty, 10-12 minutes more.
Remember to tag me @CleanFoodCrush in your creations!