Ingredients
Scale
- 4 medium zucchini
- 1 TBS olive oil
- 1 carrot, finely chopped
- 1 red bell pepper, finely chopped
- 4 oz (or around 1/2 cup) diced tomatoes (if using canned, drain the liquid)
- 1lb boneless, skinless chicken breast, cut into small pieces
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 3 TBS fresh chives, chopped
- Salt and pepper, to taste
- TOPPING
- 1 small container (approx. 5.3oz) nonfat plain Greek yogurt
- 2 tsp fresh lemon juice
- 1/3 cup fresh mint leaves, finely chopped
- 1/4 of an English (seedless) cucumber, cut into small pieces
Instructions
- Place a large baking sheet into a cold oven and begin preheating to 450F. Zut the zucchini in half lengthwise and use a spoon or melon baller to hollow out the insides. Chop up the insides if needed until very fine.
- Brush the cut sides of the zucchini with 1 tsp of the olive oil, and then place on the hot baking sheet with the cut sides down. Roast for 6 minutes.
- Meanwhile, heat the remaining 2 tsp olive oil in a large skillet over medium-high heat. Add the carrot, red bell pepper, diced tomatoes, the zucchini insides, and allow to cook, tossing frequently, until the vegetables start to soften, about 5 minutes.
- Season the chicken with the smoked paprika, oregano, and some salt and pepper. Add the chicken to the skillet and stir until the chicken begins to cook but does not get done all the way through. Stir in the chives.
- Turn the roasted zucchini cut sides up and divide the chicken mixture between the boats. Top with a little extra salt and pepper if desired. Roast until the zucchini boats are fully tender and the chicken is cooked through, 8 to 10 minutes.
- While the boats are roasting, mix together the Greek yogurt and the lemon juice. Fold in the mint leaves and the cucumber. Serve the hot zucchini boats with the topping.
- Prep Time: 15 mins
- Cook Time: 20 mins
