Keto Mexican Chicken Zucchini Boats

These Keto Mexican Chicken Zucchini Boats are a savory delight, combining the freshness of zucchini with spiced chicken and melted cheese. A perfect fusion of Mexican flavors and keto-friendly ingredients, these boats are not only low in carbs but also rich in protein, making them an ideal meal for those on a ketogenic diet. The combination of cumin, chili powder, and fresh cilantro adds a vibrant touch that takes this dish to the next level.

Ingredients:

• 4 medium zucchinis
• 2 cups cooked shredded chicken
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup diced bell peppers
• 1/2 cup onion, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• Fresh cilantro for garnish
• Olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the seeds to create boats. Drizzle with olive oil, sprinkle with salt, and place them cut side up on a baking sheet.
3. In a skillet over medium heat, add a bit of olive oil and sauté the onions and bell peppers until soft.
4. Add the cooked chicken, diced tomatoes, cumin, chili powder, garlic powder, salt, and pepper to the skillet. Stir until heated through and well combined.
5. Spoon the chicken mixture into the zucchini boats, filling them generously.
6. Top each filled zucchini boat with shredded cheddar cheese.
7. Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.
8. Garnish with fresh cilantro before serving.