Broccoli Chicken Zucchini Boats

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  6 oz or 170g

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Butter

  Unsalted

  2 tbsp or 28g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Broccoli

  Raw

  1 cup chopped or 91g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

• Cheddar cheese

  4 tbsp, shredded or 28g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 tbsp chopped or 24g

Directions

1. Preheat the oven to 400°F.
2. Heat the olive oil in a skillet over medium-high. Sear the chicken 4–5 minutes per side until cooked through to 165°F and no longer pink. Transfer to a plate to rest.
3. Halve the zucchini lengthwise and scoop out the center to create boats, leaving 1/4–3/8 inch walls.
4. Divide the melted butter between the zucchini boats, season with salt and pepper, and roast cut-side up until just tender, about 20 minutes.
5. Shred the cooked chicken. Finely chop the broccoli florets and combine with the chicken and sour cream, seasoning to taste with salt and pepper.
6. Fill the roasted zucchini boats with the chicken-broccoli mixture, mounding slightly.
7. Top with shredded cheddar and bake until melted and lightly browned, 10–15 minutes.
8. Garnish with chopped scallions and serve.