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The Mediterranean diet has gained considerable attention in recent years, praised not only for its vibrant flavors but also for its myriad health benefits. Characterized by an abundance of fruits, vegetables, whole grains, lean proteins, and healthy fats, this eating style is linked to improved heart health, weight management, and a reduced risk of chronic diseases. Among the many delightful dishes that this diet inspires, Mediterranean Chicken Zucchini Boats stand out as a perfect representation of these principles. This recipe is not just about taste; it’s a celebration of nutrition and convenience, making it an excellent choice for busy weeknight dinners or meal prep.

Mediterranean Chicken Zucchini Boats

Discover the vibrant flavors of the Mediterranean with these delicious Chicken Zucchini Boats! This nutritious dish features tender zucchini filled with seasoned ground chicken, fresh veggies, and tangy feta cheese. Perfect for busy weeknights or meal prep, it's easy to customize with your favorite ingredients. Enjoy a wholesome meal that's low in calories but high in taste and health benefits. Try this recipe for a satisfying dining experience that celebrates healthy eating!
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Ingredients
  

4 medium zucchini

1 lb ground chicken

1 cup cherry tomatoes, halved

1/2 cup red onion, finely chopped

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

3 cloves garlic, minced

2 tsp dried oregano

1 tsp paprika

Salt and pepper, to taste

2 tbsp olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Zucchini: Cut the zucchini in half lengthwise and use a spoon to scoop out the center, creating boats. Reserve the scooped-out zucchini flesh for later.

      Cook the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped red onion and sauté for about 2-3 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

        Add Ground Chicken: Increase the heat slightly and add the ground chicken to the skillet. Cook, breaking it up with a spoon, until fully cooked and browned, about 5-7 minutes.

          Mix the Filling: Once the chicken is cooked, add the reserved zucchini flesh, halved cherry tomatoes, Kalamata olives, oregano, paprika, salt, and pepper. Mix well to combine, and let it cook for an additional 3-4 minutes until the tomatoes are soft.

            Stuff the Zucchini Boats: Place the hollowed zucchini halves on a baking sheet lined with parchment paper. Generously fill each boat with the chicken and vegetable mixture.

              Add Feta Cheese: Sprinkle crumbled feta cheese over each stuffed zucchini boat.

                Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the zucchini is tender and the edges are slightly golden.

                  Garnish and Serve: Once cooked, remove the zucchini boats from the oven and let them cool for a few minutes. Garnish with chopped fresh parsley before serving.

                    Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings