Name: Chicken and Artichoke Zucchini Boats
Yield: 4 people
Cuisine: American
Ingredients: 2 zucchini (washed, ends cut off); 1 tsp avocado oil; 1 tsp coconut oil; 1/2 onion (diced); 1 cloves garlic (minced); 1 cup frozen artichoke hearts (quartered); 1/2 cup pre-cooked grilled chicken strips (*Can substitute with rinsed canned chickpeas to make vegetarian); 1 tbsp creamy goat cheese; 1 tbsp parsley (chopped); 1/2 tsp red chili pepper flakes (optional)

Chicken and Artichoke Zucchini Boats

CourseAppetizer, Dinner
CuisineAmerican, Chicken, Gluten-Free

Servings

4 people

Servings

4 people

Chicken and Artichoke Zucchini Boats

CourseAppetizer, Dinner
CuisineAmerican, Chicken, Gluten-Free

Servings

4 people

Servings

4 people

Ingredients

2 zucchini washed, ends cut off
1 tsp avocado oil
1 tsp coconut oil
1/2 onion diced
1 cloves garlic minced
1 cup frozen artichoke hearts quartered
1/2 cup pre-cooked grilled chicken strips *Can substitute with rinsed canned chickpeas to make vegetarian
1 tbsp creamy goat cheese
1 tbsp parsley chopped
1/2 tsp red chili pepper flakes optional

Servings: people

Units:

Instructions

Preheat the oven to 425 degrees. Cut the zucchini in half lengthwise, and then cut each piece in half so they are shorter. Using a basting brush, lightly brush the zucchini pieces with avocado oil. Place them on a baking sheet and bake for 15 minutes.
While the zucchini bakes, heat the coconut oil in a skillet. Add in the onion and cook for about 2 minutes until translucent. Next add in the garlic and artichokes and cook a few more minutes until artichokes complete thaw.
Add in chicken strips, and cook a few more minutes until everything is hot. Add in the goat cheese and mix well until it melts and spreads throughout the mixture. Remove from heat and mix in the parsley.
Spoon the mixture into each cooked zucchini boat. Top with chili flakes and serve. *Also tastes good when served chilled, so spoon mixture into zucchini and refrigerate for a few hours before serving.