Chicken and Artichoke Zucchini Boats

By Lisa Shanken | Healthy Cooking

Chicken and Artichoke Zucchini Boats
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Servings
4 people
Servings
4 people
Chicken and Artichoke Zucchini Boats
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

Nutrition Facts
Chicken and Artichoke Zucchini Boats
Amount Per Serving
Calories 156 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 28mg 9%
Sodium 180mg 8%
Potassium 354mg 10%
Total Carbohydrates 11g 4%
Dietary Fiber 5g 20%
Sugars 5g
Protein 12g 24%
Vitamin A 13%
Vitamin C 45%
Calcium 6%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

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