My Life in Moderation

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Organic Ingredients


3-4 small zucchinis, halved/insides scooped out to make little boats

2 boneless skinless chicken breasts, chopped into small pieces

2 tbsp ghee/butter

1 can enchilada sauce

2 chipotle peppers in adobo sauce, minced

1/4 red onion, minced

3 garlic cloves, minced

1/4 tsp Xanthan Gum (thickens sauce)

1/2 cup corn (divided in half)

Flavor God Everything Spicy Seasoning

2 green onions, chopped

1 lg jalapeno, seeded and finely chopped

1 cup finely grated cheese

Real Salt & black pepper


Directions


In a large glass baking dish, arrange the zucchini boats, and season well with the Everything Spicy seasoning (anything will work here, as I originally used Italian Zest seasoning haha). Bake for 15 minutes at 375. Meanwhile, season chicken with S&P, and saute with the onions and ghee in a large pan until cooked through. Add the garlic, enchilada sauce, chipotle peppers, and xanthan gum. Simmer for 5 or so minutes until the sauce has thickened. Add in 1/4 cup of corn, stir well. Spoon mixture into the zucchini boats, sprinkle with the remaining cheese, corn, minced jalapeno, and green onions. Bake for 10 more minutes, and then broil for 5 until the tops are browned and bubbly! 


Chicken Enchilada Zucchini Boats