Mexican Chicken Zucchini Boats

Ingredients

• 4 large zucchini (cut in half lengthwise)
• 4 tsp. olive oil (divided use)
• 1 medium onion (finely chopped)
• 2 cloves garlic (finely chopped)
• 1 cup canned tomatoes (no sugar added)
• 2 Tbsp. canned tomatoes (no sugar added)
• 1 Tbsp. chili powder (or 11⁄2 tsp. chili powder and 11⁄2 tsp. ancho chili powder)
• 1 tsp. cumin
• 1/2 tsp. paprika
• 3 cups chicken breasts
• 1 1/3 cups corn
• 1 cup cheddar cheese ((or Monterey jack) cheese)
• 2 Tbsp. cilantro
• 1 medium tomatoes (chopped)
• 2 green onions (thinly sliced)

Instructions

1. 1

   Preheat oven to 400o F.

2. 2

   Using a spoon (or melon baller), scoop pulp out of zucchini to make boats. Place on a large baking

3. 3

   sheet. Brush with 1 tsp. oil. Bake for 15 to 20 minutes, turning once, until tender-crisp.

4. 4

   While zucchini is baking, heat remaining 3 tsp. oil in medium nonstick skillet over medium-high heat.

5. 5

   Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.

6. 6

   Add garlic; cook, stirring frequently, for 1 minute.

7. 7

   Add tomato sauce, tomato paste, chili powder, cumin, and paprika. Bring to a boil, stirring frequently.

8. 8

   Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.

9. 9

   Add chicken and corn; cook, stirring occasionally, for 5 minutes, or until heated through. Remove from heat.

10. 10

    Evenly spoon chicken mixture into zucchini boats.

11. 11

    Evenly top with cheese.

12. 12

    Bake for 5 to 8 minutes, or until cheese has melted.

13. 13

    Sprinkle evenly with cilantro, tomato, and green onions; serve immediately.