Chicken Fajita Stuffed Zucchini

5 from 1 vote

Chicken Fajita Stuffed Zucchini

Add all your favorite taco toppings you love when you make some traditional chicken fajitas and stuff that incredible filling into the cooked, scooped out zucchini.

It's perfect for feeding a crowd of guests as well.

Prep Time 15

Cook Time 30

Total Time 45

Servings stuffed zucchini boats

Calories 273kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

3 large zucchini
1 tbsp avocado oil
2 large sweet peppers ( red, yellow )
1 cup onion 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
2 tbsp lime juice
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 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!

Notes

Net Carb: 8 g

This recipe was first published in July 2016.

Midlife Macro Approved!

Nutrition