1/2cuppre-cooked grilled chicken strips*Can substitute with rinsed canned chickpeas to make vegetarian
1tbspcreamy goat cheese
1tbspparsleychopped
1/2tspred chili pepper flakesoptional
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 for 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.