Chicken Pesto Zucchini Boats

Chicken Pesto Zucchini Boats

 

There are only four ingredients in this recipe, and when those ingredients combine they make a simply amazing and easy dinner dish. And of course it meets the #HealthyInUnder30 criteria of taking almost exactly 30 minutes to make (maybe less if you are faster than me at spooning out zucchini seeds…I managed to fling some on the floor). I pretty much always think I’m a master chef (not really), but I know I pulled off a great meal when my husband is a fan of food served inside a vegetable. If he didn’t notice the absence of grain or bread, then you won’t either!

 

I normally make my own pesto, as I’ve yet to figure out much else to do with the massive amount of basil my one plant produces every summer. However, since speed was of essence for a meal in under 30 minutes, I went for the store-bought pesto. A can of plain diced tomatoes extends the filling for the zucchinis, and adds in an extra veggie. This meal also saves time by using rotisserie chicken; you of course can use any chicken you have pre-cooked!

 

 

 

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{Chicken Pesto Zucchini Boats}

This 4 ingredient meal uses store-bought pesto mixed with a can of diced tomatoes to create a flavorful filling to coat the chicken. The filling is spread into hollowed out zucchinis for a low carb, diabetic friendly meal!

 

Servings: 4 (2 zucchini halves with filling)

 

Ingredients

3 lbs zucchini (about 4 medium)

7 oz of pre-made pesto (I used the Buitoni brand found at walmart)

1 14.5 oz can of diced tomatoes

1 lb of rotisserie chicken shredded, skin removed**

 

**I also regularly use grilled or baked chicken for this recipe that I chop into smaller pieces. I use whatever chicken I cooked in bulk earlier in the week. The rotisserie chicken is a time saver if you have none pre-cooked.

 

 

Directions

Chicken Pesto Zucchini Boats_hollowed outLine a large baking sheet with aluminum foil (makes for easy cleanup) and preheat the oven to 375F.

Wash and cut zucchinis in half lengthwise. Using a spoon scoop out the seeds to make a hollow space for your filling.

For filling, combine pesto, diced tomatoes (don’t drain, we want the juice), and chicken into a bowl, stir to combine.

Spoon filling evenly into the zucchini halves and bake for 15 minutes.

 

 

Nutrition info per serving (for 2 halves): 395 cal, 22 g fat (4 g sat), 17 g carb, 35 g protein, 6 g fiber

 

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