These poblano chicken zucchini boats are a delicious low carb option. For this recipe you just hollow the zucchini and bake them until soft while you make the filling; chicken poblano skillet. Once the zucchini boats are soft, load them with the poblano chicken and sprinkle some cheese or avocado and serve. Since we are using lean chicken breast, the loaded zucchini boats don’t need to go in the oven again. This is to prevent the chicken from drying too much.
Yield: 10- 12 Zucchini boats
Ingredients
6 zucchinis
1 ½ lb of chicken breast ( about 2 chicken breast halves).
½ white onion
2 poblano chiles
1 can of corn (15 oz)
7 oz of canned diced tomatoes ( half of a 14.5 oz can)
Cilantro bunch
1 tsp coriander
½ tsp garlic powder
salt
pepper
Procedure
- Preheat oven at 350 °F (180 °C)
- Prep. Wash all produce, trim the ends of the zucchini and cut them half lengthwise. Scoop out pulp, chop it and reserve. Dice the onions, finely chop the cilantro, devein the poblano chiles and cut them into strips. Cut the chicken breast into small bite size pieces.
- Brush the zucchini boats with olive oil and bake them until soft (35 min).
- While the Zucchini boats are softening, add a little canola oil into a big skillet and add the onions and the poblano chiles. (poblano chiles take some time to soften that is why they go first). Let them soften for about 4 minutes.
- Add the chicken and season with salt, pepper, coriander, and garlic powder. Let it cook for about 4 minutes.
- Add corn, diced tomatoes, zucchini pulp and cilantro. Let it all cook together and TASTE it. Adjust salt and pepper.
- Spoon chicken poblano mixture into the softened zucchini boats. Top them with cheese while warm and serve ( Parmesan, Monterrey jack and Feta cheeses go really well with this recipe).
