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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.