Chicken Bacon Ranch Stuffed Zucchini Boats
Chicken and bacon tossed with ranch and stuffed into a roasted zucchini boat. This recipe is an easy, healthy, low carb dinner win for tonight!
Servings 8 servings
Calories 230kcal
Ingredients
- 10 ounces bacon 1 package uncooked
- 4 zucchini
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- ½ tsp black pepper
- 1 tablespoon avocado oil
- ½ onion
- 2 cloves garlic
- 1.5 lbs chicken breast diced - cut into one-inch cubes
- ⅓ cup ranch dressing I used Vegan Ranch
- 1 green onion sliced
Instructions
- Preheat oven to 400F and line baking sheet with aluminum foil.
- Cut zucchini in half and scoop out the center. Spray with cooking spray and sprinkle with dill, garlic, and black pepper. Place face down on the baking sheet and bake for 20 minutes.
- Cook bacon in a medium-large skillet.
- When bacon is done, remove it from the pan and allow it to drain on a paper towel. Wipe the pan clean and add 1 tablespoon avocado oil with the onion and garlic. Cook for 1-3 minutes or until translucent and fragrant.
- Add the chicken breast and cook 8-10 minutes or until all the chicken reaches 165F.
- When the chicken is done cooking, add in half the bacon crumbled. Toss chicken and bacon with ranch, then add the mixture to zucchini boats.
- Use the remaining bacon to crumble on top of each boat. Garnish with green onions.
Nutrition
Calories: 230kcal | Carbohydrates: 5g | Protein: 23g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 388mg | Potassium: 637mg | Fiber: 1g | Sugar: 3g | Vitamin A: 222IU | Vitamin C: 20mg | Calcium: 26mg | Iron: 1mg