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- Yields:
- 8 serving(s)
- Total Time:
- 55 mins
- Cal/Serv:
- 170
Ingredients
Zucchini Boats
- 4
medium zucchini (each about 8 oz), halved lengthwise
- 3 tsp.
olive oil
- 1
carrot, chopped
- 1
pepper (red, orange, or yellow), diced
- 1/2 c.
cherry tomatoes, quartered
- 1 lb.
boneless, skinless chicken breast, cut into tiny pieces
- 2 tsp.
smoked paprika
- 1 tsp.
dried oregano
1/8 to 1/4 tsp red pepper flakes (optional)
Kosher salt
- 3 tbsp.
chopped fresh chives
Topping
- 1/2 c.
plain low-fat kefir
- 2 tsp.
fresh lemon juice
- 1/3 c.
finely chopped fresh mint leaves
- 1/4
seedless cucumber, cut into 1/4-inch pieces (optional)
Directions
- Step 1Place a rimmed baking sheet in the oven and heat to 450°F. Cut zucchini in half lengthwise and, using a teaspoon, hollow out each half, transferring the insides to a cutting board; chop. Brush the cut sides with 1 teaspoon oil, then place on the heated baking sheet, cut sides down. Roast 6 minutes.
- Step 2Heat remaining 2 tsp oil in a large skillet on medium-high. Add carrot, pepper, tomatoes, and chopped zucchini and cook, tossing often, until the vegetables begin to soften, about 5 minutes.
- Step 3Season chicken with paprika, oregano, red pepper flakes (if using), and a pinch of salt; add to the skillet and stir, then remove from heat. Stir in chives.
- Step 4Turn zucchini cut sides up and divide chicken mixture among zucchini boats (about a generous 1/2 cup each). Roast until zucchini are tender and chicken is cooked through, 8 to 10 minutes.
- Step 5Meanwhile, prepare the topping: In a small bowl, combine kefir and lemon juice; fold in mint and cucumber if using. Serve with zucchini.
PER 2 ZUCCHINI BOATS 170 CALORIES, 4.5 G FAT (0 G SATURATED), 27 G PROTEIN, 65 MG SODIUM, 4 G CARB, 2 G FIBER
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