Also known as a courgette, the zucchini is technically a fruit, but has a neutral flavour so lends itself to a variety of dishes, savoury and sweet. Rich in plant compounds that stabilise blood sugar to protect against diabetes, and support eye health.
Pesto Chicken Zucchini Boats
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Also known as a courgette, the zucchini is technically a fruit, but has a neutral flavour so lends itself to a variety of dishes, savoury and sweet. Rich in plant compounds that stabilise blood sugar to protect against diabetes, and support eye health.
Author:Cailie Ford
Ingredients
-
3 medium zucchini (approx. 200g ea), sliced half lengthways
-
85g basil leaves
-
120ml olive oil
-
½ salt
-
2 tbsp pumpkin seeds
-
450g chicken thighs, boneless, sliced
-
15g sun-dried tomatoes
-
Salt & pepper to taste
Directions
Preheat the oven to 200°C and line a baking tray with baking paper
Scoop out the middle flesh from the centre of each zucchini half. Place the zucchini on the baking sheet, cut side up. Chop the flesh & set it aside
Prepare the basil pesto by blending the basil, oil, salt & pumpkin seeds in a food processor or blender. Set aside. TIP: You can also use store bought pesto to save time
Toss the chicken with the pesto, sundried tomatoes, & zucchini flesh. Season with salt & pepper and mix well to coat.
Spoon the pesto chicken mixture evenly into zucchini boats and bake for 25-30min or until the zucchini is fork-tender and the chicken is cooked through. Enjoy!
