Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 252 kcal
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
Instructions
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!
Recipe Notes
Net Carb: 7.4g
Nutrition Facts
Chicken Fajita Stuffed Zucchini
Amount Per Serving (1 g)
Calories 252
Calories from Fat 79
% Daily Value*
Fat 8.8g
14%
Saturated Fat 1.3g
8%
Cholesterol 93mg
31%
Sodium 435mg
19%
Carbohydrates 9.6g
3%
Fiber 2.2g
9%
Sugar 3.6g
4%
Protein 35g
70%
* Percent Daily Values are based on a 2000 calorie diet.