Delight your taste buds with these delectable Basil Pesto Chicken Zucchini Boats. This recipe combines the freshness of zucchini with the savory goodness of basil pesto and chicken, creating a mouthwatering dish that’s both healthy and satisfying.
Basil Pesto Chicken Zucchini Boats
- 4 medium-sized zucchinis
- 1 lb chicken breast, cooked and shredded
- 1 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the seeds, creating boat-shaped halves.
- In a bowl, mix the shredded chicken with basil pesto, cherry tomatoes, and season with salt and pepper.
- Fill each zucchini boat with the chicken mixture.
- Sprinkle mozzarella cheese on top of each boat.
- Bake in the preheated oven for 20-25 minutes or until the zucchinis are tender.
- Garnish with fresh basil leaves before serving.
Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes
Yield: 4 servings
Nutrition Information (per serving): Calories: 320, Protein: 28g, Carbohydrates: 8g, Fat: 20g, Fiber: 3g