Chicken Fajita Stuffed Zucchini

• Gluten free
• Paleo

• Meat

  • 1 1/2 lbs Chicken breasts, boneless skinless

• Produce

  • 1/2 tsp Garlic powder
  • 1 Lime, Juice of
  • 1 Onion or 12 ounces
  • 3 Sweet peppers
  • 6 Zucchini or 4 pounds, large

• Baking & Spices

  • 3 tbsp Avocado oil
  • 1/2 tsp Chili powder
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin

Found on sugarfreemom.com

Description

Ingredients

• 6 large zucchini or 4 pounds
• 1 tbsp avocado oil
• 3 sweet peppers (1 green, red, yellow) or 1 pound
• 1 onion or 12 ounces, chopped
• 1.5 pounds boneless, skinless chicken breasts, chopped
• 2 tbsp avocado oil
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp cumin
• 1/2 tsp garlic powder
• juice of lime
• optional toppings: sour cream, avocado, shredded Mexican cheese, cilantro, salsa

Directions

• Preheat oven to 400 degrees.
• Slice zucchini in half lengthwise then scoop out some of the center to make room for filling. Place scooped out zucchini in a bowl and set aside.
• Rub avocado oil over zucchini boats and place on a baking sheet.
• Bake for 20 minutes until fork tender.
• Slice peppers and onion and place into bowl with scooped out zucchini.
• Add in the chopped uncooked chicken.
• Drizzle oil into bowl of chicken and veggies and toss together.
• Whisk together the seasonings and toss into bowl.
• Spread veggies and chicken onto another baking sheet.
• Bake chicken and veggies for 25-30 minutes or until peppers are tender.
• Scoop chicken fajita filling into zucchini boats and add top with shredded cheese if desired. You can return them to the oven for 5 minutes to melt cheese if you like.
• Squirt some lime juice over filling and add optional toppings if desired.
• Enjoy!

Nutrition