Foodie Friday: Mexican Chicken Zucchini Boats

Author: Beachbody

Serves: 8 servings, 1 boat each

Ingredients

• 4 large zucchini, cut in half lengthwise
• 4 tsp. olive oil, divided use
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 cup tomato sauce, no sugar added
• 2 Tbsp. tomato paste, no sugar added
• 1 Tbsp. ground chili powder (or 1½ tsp. chili powder and 1½ tsp. ancho chili powder)
• 1 tsp. ground cumin
• ½ tsp. ground paprika
• 3 cups shredded cooked chicken breast
• 1⅓ cups corn kernels
• 1 cup shredded cheddar (or Monterey jack) cheese
• 2 Tbsp. finely chopped cilantro
• 1 medium tomato, chopped
• 2 green onions, thinly sliced

Instructions

1. Preheat oven to 400º F.
2. Using a spoon (or melon baller), scoop pulp out of zucchini to make boats. Place on a large baking sheet. Brush with 1 tsp. oil. Bake for 15 to 20 minutes, turning once, until tender-crisp.
3. While zucchini is baking, heat remaining 3 tsp. oil in medium nonstick skillet over medium-high heat.
4. Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
5. Add garlic; cook, stirring frequently, for 1 minute.
6. Add tomato sauce, tomato paste, chili powder, cumin, and paprika. Bring to a boil, stirring frequently. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.
7. Add chicken and corn; cook, stirring occasionally, for 5 minutes, or until heated through. Remove from heat.
8. Evenly spoon chicken mixture into zucchini boats. Evenly top with cheese.
9. Bake for 5 to 8 minutes, or until cheese has melted.
10. Sprinkle evenly with cilantro, tomato, and green onions; serve immediately.