Lemon Harissa Chicken Stuffed Zucchini Boats

Print
Posted by in Recipes on May 23, 2020 . .

Looking for a different and interesting way to impress your family with boring old chicken breast? These zucchini boats are not only fun to the eye, they are a very delicious and healthy too.

4 Medium-sized Zucchini
3 Boneless Chicken Breast, cut into cubes
Shredded Cheddar Cheese (or your preference)
Parsley finely chopped for garnish

Chicken Marinade:
4 tbsp Olive Cart Harissa Olive Oil
1-2 tbsp minced garlic
2-3 tbsp freshly squeezed lemon juice
3 tbsp Olive Cart Rosemary Garlic Explosion seasoning
Salt/Pepper (to taste)

Combine Olive Cart Harissa olive oil, minced garlic, lemon juice, Olive Cart Rosemary Garlic Explosion seasoning, salt, and pepper in a ziplock bag. Seal and mix ingredients together. Add the cubed chicken to the bag. Refrigerate for at least 30 minutes, but for better results 3-6 hours.

Pour the chicken marinade into a medium-sized skillet and cook on medium heat until chicken reaches 165 degrees, about 8-10 minutes.

While chicken is cooking, preheat the oven to 350 degrees.

Prepare the zucchinis by slicing each in half lengthwise. Using a metal tablespoon, hollow out the center of each zucchini (extra zucchini shreds can be restuffed or used for other dishes)

Lightly oil a casserole dish and place the zucchinis in with the skin side down. Drizzle zucchini boats with any of our uninfused extra virgin olive oils. Stuff each zucchini with chicken mixture and top with shredded cheddar cheese.

Place the casserole dish into the oven and bake until zucchini is soft, about 15 minutes.

Top with parsley and Enjoy!

Keonna Bryant

Shopping Cart
Your shopping cart is empty!