Chicken Popper Zucchini Boats

Name: Chicken Popper Zucchini Boats
Ingredients: 3 small/medium zucchini, halved lengthwise as shown; avocado oil, or olive oil; sea salt and pepper, to taste; 1 cup plain Greek yogurt; 1 lb. cooked, shredded chicken; 1/2 cup shredded Monterey Jack cheese, plus extra to sprinkle on top; 3-4 nitrate-free bacon strips, cooked and crumbled; 1/2 tsp garlic powder

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Author : Rachel Maser - CleanFoodCrush

Ingredients

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3 small/medium zucchini, halved lengthwise as shownavocado oil, or olive oilsea salt and pepper, to taste1 cup plain Greek yogurt1 lb. cooked, shredded chicken1/2 cup shredded Monterey Jack cheese, plus extra to sprinkle on top3-4 nitrate-free bacon strips, cooked and crumbled1/2 tsp garlic powder

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Instructions

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Step 1

Preheat your oven to 375 degrees f. and line a large, rimmed baking sheet with parchment paper.

Step 2

Scoop out insides of those zucchini, and reserve it for later. Place zucchini boats cut side up onto the prepared baking tray and lightly brush or rub with oil. Season with a pinch of sea salt and pepper.

Step 3

Place the tray into your preheated oven and bake for 8-10 minutes, or just until they begin to soften.

Step 4

Meanwhile, in a large bowl, stir together all the remaining ingredients, including that extra zucchini flesh if you like; until well combined.

Step 5

Spoon this filling into your zucchini boats and sprinkle with a bit of extra cheese if you wish.

Step 6

Return to the hot oven and bake until cheese is melty, 10-12 minutes more.