Keto Zucchini Chicken Enchilada Boats
Zucchinis are a great low carb vegetable! By hollowing out the centers, you can use almost any keto filling you can think of to stuff inside the squash. This chicken enchilada boat recipe tastes just like a cheesy dinner without the starchy tortillas. A zucchini boat is a much more efficient vessel for your meal!
How to Make It
Step 1
Preheat an oven to 375 degrees. Place the chicken breast in a baking dish that isn’t much larger than the chicken. Drizzle the olive oil over the chicken. Sprinkle all the seasonings and the bay leaf over the chicken as well.
Step 2
Cover the dish with foil and bake the chicken for 1 hour. Then, use a pair of forks to shred the chicken into fine shreds. You can allow the chicken to cool for easier use.
Step 3
Turn the oven down to 350 degrees. Prepare two medium-sized zucchini by removing the ends and slicing each in half lengthwise. Use a spoon or knife to core the center of each zucchini half. Arrange them in a baking dish with pan spray.
Step 4
Combine the shredded chicken with a diced jalapeno and the first amount of cheddar cheese.
Step 5
Fill the zucchini boat with the chicken enchilada filling. Then, top off each boat with the remaining amount of cheddar cheese.
Step 6
Bake the zucchini boats, uncovered, for 30 minutes.
Step 7
Enjoy with freshly chopped cilantro!
Ingredients
- Chicken Breast, Skin Removed Before Cooking 8 ounce
- Olive Oil 1 tablespoon
- Salt ½ teaspoon
- Black Pepper, Ground ½ teaspoon
- Paprika 1 teaspoon
- Cayenne ¼ teaspoon
- Cumin, Ground ½ teaspoon
- Onion Powder ¾ teaspoon
- Bay Leaf 1 gram
- Jalapeno Peppers 1 regular – approx 2" long
- Cheddar Cheese ¼ cup, shredded