Greek Chicken Zucchini Boats
Ingredients
- 3 medium/large zucchini, sliced in half lengthwise
- avocado or olive oil cooking spray
- sea salt and freshly ground black pepper
- 2 cups cooked, shredded chicken
- 1 cup cherry tomatoes, quartered
- 1 cup finely chopped cucumber
- 1/3 cup pitted Kalamata olives, chopped
- 4 green onions, thinly sliced
- 1 cup crumbled feta cheese
- 2 fresh cloves garlic, minced
- juice and zest of 1 fresh lemon
- 2-3 Tbsps chopped fresh mint leaves
- 2 Tbsps chopped fresh dill
- 2 tsps dried or fresh oregano
- 1/2 cup plain Greek yogurt
Instructions
- Preheat oven to 375 degrees f.
- Scoop out the flesh of zucchini and reserve for another use.
- Place the zucchini boats on a rimmed baking tray, and lightly spray with cooking oil. Season with sea salt and pepper to taste, then place into the oven and bake for 15 minutes, or until crisp-tender.
- In a medium bowl, combine shredded chicken, tomatoes, cucumber, olives, onions, cheese, garlic, lemon juice and zest, mint, dill, oregano, and yogurt.
- Stir well, then carefully spoon this mixture into your zucchini boats.
- Broil for about 5 minutes, until golden and hot.
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