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!

Course Dinner, Lunch, Meal Prep

Cuisine American

Keyword chicken and bacon recipe, chicken bacon ranch, dairy free, glutenfree, paleo, stuffed zucchini boats, whole 30

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 230kcal

Author Kelli Shallal MPH RD

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.

For leftovers, I like to dice these up for easy reheating. You can also add quinoa or rice to bulk up the meal then.