Chipotle Chicken-Quinoa Zucchini Boats
Pumpkin Seed-Arugula Salad
Ingredients
- 6 zucchini, halved lengthwise
- 2 Tbsp water
- 2 (10-oz) pkg frozen Southwest quinoa blend (such as Path of Life)
- 2 cups shredded rotisserie chicken
- 1 cup shredded Monterey Jack cheese
- ½ (16-oz) jar chipotle salsa (such as Frontera)
- ¼ cup chopped fresh cilantro
- ¼ cup chopped red onion
- ½ cup reduced-fat sour cream
Instructions
- Preheat broiler. Place 3 zucchini, cut sides down, in a 13- x 9-inch baking dish; add 1 Tbsp water. Cover with plastic wrap; microwave at HIGH 5 to 6 minutes or until fork-tender. Repeat with 3 zucchini and 1 Tbsp water.
- Cook quinoa according to package directions.
- Meanwhile, scoop out zucchini pulp, leaving ¼-inch-thick shells. Chop pulp. Cook chicken, salsa, and pulp in a large ovenproof skillet over medium-high heat 3 to 4 minutes or until heated. Stir in quinoa.
- Spoon chicken mixture into zucchini shells, and place on a large rimmed baking sheet. Sprinkle with cheese. Broil 2 to 3 minutes or until cheese is melted.
- Sprinkle with cilantro and onion; serve with sour cream.
Side Dish Ingredients
- ¼ cup fresh lime juice
- ¼ cup extra virgin olive oil
- 1½ Tbsp honey
- 2 tsp Dijon mustard
- ½ tsp salt
- ½ tsp pepper
- 2 (5-oz) pkg arugula
- ¼ cup roasted, salted pepitas (pumpkin seeds)
Side Dish Instructions
- Whisk together lime juice, oil, honey, mustard, salt, and pepper. Combine greens and pepitas; drizzle with lime mixture. Toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
380
|
146
|
526
|
| Fat (g) | 18 | 12 | 30 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 26 | 3 | 29 |
| Carb (g) | 29 | 7 | 36 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 514 | 273 | 787 |
Quick & Healthy Meal Plan
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