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Original Post: https://www.evolvingtable.com/?p=6856

Zucchini boats stuffed with gluten-free cilantro lime chicken for a healthy meal.
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5 from 2 votes

Cilantro Lime Chicken Stuffed Zucchini | Paleo, Low-Carb

Cilantro Lime Chicken Stuffed Zucchini are such a fun and creative way to eat a healthy Paleo and low-carb dinner.  These zucchini boats are full of chicken, fresh lime juice, and tomatoes and can easily be a Whole30 dinner recipe!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dinner, lunch, Main Course
Cuisine: American, Mexican
Servings: 6 servings
Author: London Brazil

Ingredients

Zucchini:

  • 6 zucchinis cut in half
  • 1 Tbsp. olive oil
  • ¼ tsp. salt

Cilantro Lime Chicken Filling:

  • 2 Tbsp. olive oil
  • 2 garlic cloves crushed
  • 1 c. sweet onion finely chopped
  • 1 c. bell pepper finely chopped
  • 1 ½ lbs. chicken cubed
  • ¾ tsp. salt divided
  • ½ tsp. pepper
  • 1 c. tomatoes finely diced
  • ¼ c. cilantro finely chopped
  • 3 Tbsp. lime juice
  • ¾ c. Monterey Jack or cheddar cheese*
  • Queso Fresco optional

Instructions

For the Zucchini:

  • Preheat oven to 400 degrees.
  • After cutting zucchinis in half, scoop out insides and leave a ½-inch thick shell of zucchini.
  • Drizzle 1 tablespoon olive oil and sprinkle ¼ teaspoon salt on the insides of the zucchini halves.
  • Place zucchini halves face-down in a large baking dish or parchment paper-lined baking pan.
  • Bake for 10 minutes.

For the Cilantro Lime Chicken Filling:

  • In a large saucepan over medium heat saute 2 tablespoons olive oil, garlic, onion, and bell pepper for 2-3 minutes.
  • Add cubed chicken, ½ teaspoon salt and ½ teaspoon pepper. Continue cooking over medium heat for 8-10 minutes, or until chicken is cooked through.
  • Once chicken is done cooking, remove from heat and drain excess liquid.
  • Add tomatoes, cilantro, lime juice, and remaining ¼ teaspoon salt to taste.
  • Flip zucchini halves over and fill each with the cilantro lime chicken mixture.
  • Top each zucchini half with Monterrey Jack cheese and bake for 12-15 minutes.
  • Serve with additional cilantro, lime juice, and queso fresco. Enjoy!

Notes

*Use a dairy-free cheese for Paleo and Whole30 diet.

Nutrition

Calories: 447kcal | Carbohydrates: 14g | Protein: 46g | Fat: 21g | Saturated Fat: 8g | Monounsaturated Fat: 1g | Cholesterol: 122mg | Sodium: 587mg | Potassium: 1109mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2850IU | Vitamin C: 97.9mg | Calcium: 287mg | Iron: 2.3mg