Description
Chicken and Couscous Zucchini Boats are a healthy and delicious dinner option!
Ingredients
Units
Scale
- 2 medium zucchini (or 1 huge one)
- 1 medium onion, minced
- 6 garlic cloves, minced
- 1 tbsp olive oil, extra virgin
- 1 lb boneless & skinless chicken breasts, cut into 1″ cubes
- 1/2 teaspoon paprika
- 1 teaspoon cumin
- 1 cup couscous, uncooked
- 1 cup water
- 1 Tablespoon lemon juice
- 10 oz cherry tomatoes, quartered
- 1/4 cup parmesan cheese
Instructions
- Preheat oven to 375 degrees F.
- Chop the very ends off the zucchini and then slice it lengthwise. Scoop out the inside of the zucchini, leaving a shell (making a “boat”). Cover the shells with tin foil and bake for 20 minutes.
- Meanwhile, in a large skillet, cook the olive oil, onion, and garlic over medium-high heat, about 4 minutes, stirring frequently. Add the chicken, paprika and cumin and cook for 5 minutes, or until chicken is no longer pink.
- Stir in the couscous, water and lemon juice and bring to a boil. Remove from the heat and let sit for 5 minutes, covered.
- Once the couscous is cooked, stir in the cherry tomatoes.
- Take the zucchini shells out of the oven and stuff them with the couscous mixture. Sprinkle with parmesan cheese and place back in the oven to bake for an additional 20 minutes (or more depending on how thick your zucchini is). NOTE: You may want to cover the zucchini with the tin foil again to keep the couscous from getting too dry. Remove the tin foil for the last 5-10 minutes of baking.
- Once the zucchini is tender and cooked through, take out of the oven. Season with salt and pepper and top with fresh parsley, if desired. Enjoy!
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 276
- Sugar: 5 g
- Sodium: 229 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 53 mg