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CHICKEN FAJITA STUFFED ZUCCHINI

This recipe is a fantastic way to get your daily dose of veggies and protein in one satisfying bite. Halved zucchini boats are filled with a vibrant mix of sautéed chicken, bell peppers, and onions seasoned with cumin, chili powder, and garlic. The filling is infused with a bright lime juice, making it a flavorful and healthy alternative to traditional fajitas. Enjoy!

CHICKEN FAJITA STUFFED ZUCCHINI by Dr. Cindy Tanzar

Print Recipe

Plan: (Standard)

Serving information: Makes 1 serving and covers your protein and vegetable at the meal.

This Chicken Fajita Stuffed Zucchini recipe is a delicious and healthy one-serving meal. A flavorful chicken and vegetable filling is nestled inside a halved zucchini, creating a satisfying and balanced dish packed with protein and vegetables.

INGREDIENTS

  • 1 large zucchini
  • 2 tsp. unfiltered, cold-pressed extra virgin olive oil
  • 1 cup sweet peppers (green, red or yellow – can mix)
  • 1 cup onion
  • 3 ounces boneless, skinless chicken breast, chopped
  • 1 tsp. pink Himalayan salt
  • ½ tsp. fresh ground black pepper
  • 1 tsp. cumin
  • ½ tsp. chili powder
  • ½ tsp. garlic powder
  • Juice of lime
  • Cilantro – optional

INSTRUCTIONS

  1. Preheat oven to 400°.
  2. 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.
  3. Rub extra virgin olive oil over zucchini boats and place on a baking sheet. Bake for 20 minutes until fork tender.
  4. Slice peppers and onion and place into bowl with scooped out zucchini.
  5. Add in the chopped uncooked chicken.
  6. Drizzle extra virgin olive oil into bowl of chicken and veggies and toss together.
  7. Whisk together the seasonings and toss into bowl. Spread veggies and chicken onto another baking sheet.
  8. Bake chicken and veggies for 25-30 minutes or until peppers are tender. Scoop chicken fajita filling into zucchini boats and top with cilantro if desired. Squirt some lime juice over filling.