Broccoli Chicken Zucchini Boats

2 large (246 g) zucchini
2 tablespoons butter
3 ounces shredded cheddar cheese
1 cup broccoli
6 ounces shredded rotisserie chicken
2 tablespoons sour cream
1 stalk green onion
Salt and pepper to taste

1. Preheat the oven to 400°F and cut the zucchini you’re using in half lengthwise. The longer the zucchini the better for this recipe.

2. Using a spoon, scoop out most of the zucchini until you’re left with a shell about ½ – 1 cm thick.

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3. Pour 1 tbsp. of melted butter into each zucchini boat, season with salt/pepper and place them in the oven. This allows the zucchini to cook down a little while you prepare the filling. This should take about 20 minutes.

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4. Shred your rotisserie chicken using two forks to pull the meat apart. Measure out 6 oz. and put the rest in the refrigerator for another meal.

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5. Cut up your broccoli florets until they’re bite sized.

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6. Combine the chicken and broccoli with sour cream to keep them moist and creamy. Season in this step as well.

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7. Once the zucchini has had a chance to cook, take them out and add your chicken and broccoli filling.

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8. Sprinkle cheddar cheese over the top of your chicken and broccoli and pop them back into the oven for an additional 10-15 minutes or until the cheese is melted and browning.

9. Garnish with chopped green onion and enjoy with more sour cream or mayo!

This makes a total of 2 servings of Broccoli Chicken Zucchini Boats

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