Pesto Chicken Zucchini Boats with Cherry Tomatoes
Zucchini filled with chicken that is coated in quick homemade pesto sauce and covered with sweet cherry tomato halves and little mozzarella cheese.
Servings 4 servings
Calories 430kcal
Ingredients
- ¾ cup fresh basil leaves
- 3 tablespoons pine nuts
- 2 cloves garlic minced
- ⅓ cup parmesan cheese
- ¼ cup olive oil + more for coating the zucchini
- 2 ½ cups cooked chicken breast shredded or finely chopped
- 4 zucchini halved, ends trimmed and scooped out to only ½-inch thick
- 1 cup cherry tomatoes halved
- ¾ cup shredded mozzarella cheese
- sea salt and black pepper
Instructions
- PREPARE: Preheat the oven to 375˚. Arrange the zucchini halves in a 9x13 baking dish. Coat the zucchini with about 1-2 teaspoons of olive oil, then season with about ½ teaspoon of salt and ¼ teaspoon pepper. Set aside.
- MAKE THE PESTO: In a food processor or blender, process basil, pine nuts, garlic, and parmesan for 45 seconds. With the processor still running, slowly pour in the olive oil and continue to run the processor until the sauce is thoroughly mixed (around 2 minutes)
- FILL THE ZUCCHINI: In a medium mixing bowl, add the sauce and chicken. Toss to coat the chicken in the sauce and then evenly distribute the chicken in the zucchini boats. Next, add the cherry tomatoes and top with cheese.
- BAKE AND SERVE: Bake the zucchini boats for 20-25 minutes or until the zucchini are just tender. Serve warm.
Notes
**If you're in a time crunch, use pre-made pesto, it will save you about 10 minutes.
Nutrition
Serving: 2Boats | Calories: 430kcal | Carbohydrates: 6g | Protein: 38g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 98mg | Sodium: 328mg | Potassium: 773mg | Fiber: 1g | Sugar: 4g | Vitamin A: 650IU | Vitamin C: 24.8mg | Calcium: 240mg | Iron: 1.6mg