Chicken Enchilada Zucchini Boat (WLS Recipe)
A low carb meal with lots of protein, vegetables and flavor! Adapt to your preference using different flavored sauce or toppings.
Servings: 6 boats
Calories: 200kcal
Ingredients
- 3 medium Zucchini Squash sliced in half and seeded
- 1 lbs chicken breast
- 1 (14 oz) can red enchilada sauce
- 1/2 cup 2% cheddar cheese, shredded
- 1/4 tsp each salt and pepper
- 1/4 tsp cumin
- 1 tbsp cilantro, chopped
- 1 roma tomato, seeded and diced
Instructions
- Preheat oven to 400.
- Select a method to cook your chicken breast. (I use my Pampered Chef Deep Covered Baker and microwave chicken in enchilada sauce for 14 minutes). Other options - heat enchilada sauce in a large skillet and add chicken. Cook on each side 5 minutes or until cooked through (internal temp of 165). Can also bake chicken at 350 in baking dish with enchilada sauce poured over top.
- Once chicken is cooked, shred or cut using kitchen shears. (If shredded, leave time to let chicken cool before handling). Add 1/4 tsp each cumin, salt and pepper to the chicken.
- Place zucchini boats in a baking pan or baking stone. Scoop chicken mixture into each zucchini. Top with cheese. Add to heated oven and bake 10-15 minutes. (For a softer textured zucchini bake closer to 20 minutes).
- Remove from oven and sprinkle cilantro and tomato and serve.
Nutrition
Serving: 1boat | Calories: 200kcal | Carbohydrates: 9g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 252mg | Potassium: 568mg | Fiber: 1g | Sugar: 3g | Vitamin A: 331IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 1mg