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Southwest Chicken-Stuffed Zucchini Boats

with Chicken Thighs, Pico de Gallo, Avocado Crema & Cilantro

Southwest Chicken-Stuffed Zucchini Boats

Tender zucchini halves are filled with savory chicken and topped with bright pico de gallo, creamy avocado crema, and fresh cilantro for a fresh, zesty dinner.

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Ingredients

For 2 servings

  • ¼ ounce Cilantro
  • 10 ounce Diced Chicken Thighs
  • 4 tablespoon Guacamole
  • 1 teaspoon Hot Sauce
  • ¾ cup Jasmine Rice
  • 1 unit Lime
  • 1 unit Onion
  • ½ cup Pepper Jack Cheese
  • 3 tablespoon Sour Cream
  • 1 tablespoon Southwest Spice Blend
  • 1 unit Tomato
  • 1 unit Veggie Stock Concentrate
  • 2 unit Zucchini

Additional Ingredients

  • 1 teaspoon Cooking Oil
  • 3 teaspoon Olive Oil
  • Pepper
  • Salt
Southwest Chicken-Stuffed Zucchini Boats
PDF
DifficultyMedium
Prep Time5m
Total Time35m
Calories850
Protein44g
Carbs87g
Fat36g
Tags:
Protein SmartFiber SmartMass Gain FriendlyEasy Prep
⚠️Allergens:
🥛Milk

Swaps and substitutions

For a dairy-free version, swap the sour cream and cheese for plant-based alternatives or extra guacamole. If you avoid chicken, use black beans, turkey, or seasoned tofu in its place while keeping the same Southwest profile.

What to serve with it

Serve with a simple green salad, charred corn, or tortilla chips to round out the Southwest flavors. A chilled citrus drink or sparkling water with lime keeps the meal bright and balanced.

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