1 Servings 45 min Cook
1 Tbsp Olive Oil
6 Oz Chicken Breast
1 Large Zucchini
2 Tbsp Butter
1 Dash Pepper
1 Dash Salt
1 Cup flowerets Broccoli
2 Tbsp Sour Cream
3 Oz Cheddar Cheese
1 Cup, chopped Scallions
Heat oil in a pan over medium-high heat.
Once hot add the chicken to the pan and cook for 4-5 minutes per side or until cooked through and no longer pink; set aside.
Preheat the oven to 400 degrees F and cut the zucchini in half lengthwise.
Using a spoon, scoop out most of the zucchini until you’re left with a shell about ½ -1 cm thick.
Pour 1 tbsp of melted butter into each zucchini boat, season with salt/pepper and place them in the oven for about 20 minutes.
While zucchini is cooking, shred the chicken.
Cut up broccoli florets into small pieces, and combine both the chicken and broccoli with sour cream.
Season with salt and pepper.
Once the zucchini is tender, take them out and add your chicken and broccoli filling.
Sprinkle cheddar cheese and bake for an additional 10-15 minutes or until the cheese is melted and browning.
Garnish with chopped green onion and enjoy with more sour cream or mayo!