Name: Greek Chicken Zucchini Boats
Ingredients: 2 Large Zucchini, sliced in half lengthwise; Pam Cooking Spray; Sea Salt and Pepper to taste; 8 oz Chicken, cooked and shredded; 1 cup Cherry Tomatoes, halved; 1 cup Cucumber, finely chopped (you can omit this if you don't like cucumbers); ⅓ cup Kalamata Olives, chopped (optional but these add a great flavor); 4 Scallions, chopped well; 1 cup Feta Cheese, crumbled; 2 tsp Garlic, minced; 1 Lemon, juce and zest; 2 tbsp Fresh Mint leaves, chopped; 2 tbsp Fresh Dill, chopped; 2 tsp Dried or Fresh Oregano; ½ cup Plain Greek Yogurt

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Yields1 Serving

2 Large Zucchini, sliced in half lengthwise

Pam Cooking Spray

Sea Salt and Pepper to taste

8 oz Chicken, cooked and shredded

1 cup Cherry Tomatoes, halved

1 cup Cucumber, finely chopped (you can omit this if you don't like cucumbers)

⅓ cup Kalamata Olives, chopped (optional but these add a great flavor)

4 Scallions, chopped well

1 cup Feta Cheese, crumbled

2 tsp Garlic, minced

1 Lemon, juce and zest

2 tbsp Fresh Mint leaves, chopped

2 tbsp Fresh Dill, chopped

2 tsp Dried or Fresh Oregano

½ cup Plain Greek Yogurt

Preheat oven to 375

Slice a small bit off of the back of the Zucchini so it has a place to set and won't rock back and forth while cooking. Scoop out the flesh of zucchini with a spoon and reserve for another use. (It is GREAT mixed in with riced cauliflower )

Place the zucchini boats on a rimmed baking tray, and lightly spray with cooking oil. Season with sea salt and pepper to taste, then place into the oven and bake for 15 minutes, or until crisp-tender.

In a medium bowl, combine shredded chicken, tomatoes, cucumber, olives, onions, cheese, garlic, lemon juice and zest, mint, dill, oregano, and yogurt. Stir well, then carefully spoon this mixture into your zucchini boats. Broil for about 5 minutes, until golden and hot.

Nutrition info from: https://www.verywellfit.com

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