Craving a mouthwatering meal that's both incredibly delicious and surprisingly healthy? Look no further than these sensational Chicken Fajita Stuffed Zucchini boats! Imagine tender, juicy shredded chicken bursting with bold fajita flavors, nestled inside perfectly roasted zucchini and topped with melted, gooey cheese. This recipe transforms ordinary ingredients into an extraordinary culinary experience that will have your taste buds dancing and your dinner guests begging for seconds.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 medium zucchinis
- 1 lb chicken breast, cooked and shredded
- 1 bell pepper, diced
- 1 onion, diced
- 1 tbsp fajita seasoning
- 1 cup shredded cheese
- Olive oil
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed zucchinis cook evenly and thoroughly.
- Wash the zucchinis under cold water. Cut each zucchini in half lengthwise and scoop out the center using a spoon, creating a hollowed-out boat. Set aside the zucchini flesh for later use.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and bell pepper, sautéing for about 5 minutes until they are soft and fragrant.
- Add the shredded chicken to the skillet, along with the fajita seasoning. Stir well to combine all the ingredients. Cook for an additional 3-4 minutes, allowing the flavors to meld together.
- Chop the reserved zucchini flesh into small pieces and stir it into the chicken mixture. Cook for another 2-3 minutes, then remove the skillet from heat.
- Take a baking dish and lightly coat it with olive oil to prevent sticking. Place the hollowed zucchinis cut-side up in the dish.
- Evenly distribute the chicken and vegetable mixture into each zucchini boat, pressing down slightly to pack them in.
- Sprinkle the shredded cheese generously over the top of each stuffed zucchini.
- Cover the baking dish with aluminum foil to keep the moisture in while baking. Place it in the preheated oven and bake for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Once done, remove the stuffed zucchinis from the oven and let them cool for a few minutes before serving.
- Serve the Easy Chicken Fajita Stuffed Zucchini warm, garnished with your choice of toppings such as sour cream, avocado, or fresh cilantro.
Tips
- Choose zucchinis that are firm and similar in size for even cooking and consistent presentation.
- Don't discard the zucchini flesh - chopping and incorporating it adds extra moisture and nutrition to your filling.
- For extra flavor, consider using a homemade fajita seasoning blend instead of store-bought.
- Make sure to drain any excess liquid from your chicken and vegetable mixture to prevent soggy zucchini boats.
- For a crispy top, broil the zucchini boats for 1-2 minutes after removing the foil for a golden, slightly crisp cheese layer.
- This recipe is incredibly versatile - feel free to swap chicken with ground turkey or even plant-based protein for different variations.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 35g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 95mg
