Zucchini boats with chicken fillet
A source of protein and fiber, this dish supports heart health thanks to olive oil and antioxidants from tomatoes. The tender taste of chicken fillet combined with cheese and tomatoes creates a harmonious and satisfying treat.
Cut the zucchini (500 g) in half lengthwise. Scrape the center slightly with a fork or spoon to form boats. Brush with olive oil (10 g), season with salt and pepper, and bake for 15 minutes at 180 °C.
While the zucchini bakes, finely chop the chicken breast fillet (220 g), tomatoes (200 g), olives (50 g), and sun-dried tomatoes (30 g). Mix the chicken with tomatoes, cream cheese (80 g), salt, pepper, paprika, and garlic.
Take the zucchini out of the oven. Spread with tomato sauce (200 g), add the chicken filling, and sprinkle with hard cheese (80 g).
Return the boats to the oven for another 15 minutes at 180 °C, until the chicken is cooked and the cheese has melted. Serve hot.
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