Basil Pesto Chicken Zucchini Boats
Basil Pesto Chicken Zucchini Boats are the perfect blend of flavors and textures, making dinner feel like a gourmet experience at home. These delightful boats feature tender chicken tossed in vibrant basil pesto and nestled in crisp zucchini shells, topped with cherry tomatoes and melted Parmesan cheese. Easy to prepare and visually stunning, they are ideal for summer gatherings or cozy weeknight meals. Enjoy this healthy twist on traditional stuffed dishes that promises to impress family and friends alike!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup fresh basil pesto
- 4 medium zucchinis
- ½ cup freshly grated Parmesan cheese
- 1 cup halved cherry tomatoes
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
Instructions
- Preheat oven to 375°F (190°C).
- Cut zucchinis in half lengthwise and scoop out the flesh to create boats.
- In a skillet over medium heat, drizzle olive oil and sauté diced chicken until golden brown (6-8 minutes).
- Stir in basil pesto until chicken is well coated.
- Fill zucchini halves with the pesto chicken mixture; top with cherry tomatoes and Parmesan cheese.
- Place on a baking sheet lined with parchment paper and bake for 20-25 minutes until zucchini is tender and cheese is bubbling.
Nutrition
- Serving Size: 1 zucchini boat (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Find it online: https://homechefrecipes.com/basil-pesto-chicken-zucchini-boats/