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
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3 medium zucchini (approx. 200g ea), sliced half lengthways
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85g basil leaves
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120ml olive oil
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½ salt
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2 tbsp pumpkin seeds
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450g chicken thighs, boneless, sliced
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15g sun-dried tomatoes
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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!