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Pesto Chicken Stuffed Zucchini Boats
Ingredients
  • subheading: For the pesto:
  • ¾ cup packed fresh cilantro
  • ½ cup cashews (raw or roasted is fine)
  • 1 jalapeno, seeds removed
  • 2 cloves garlic
  • ½ lime, juiced
  • 3 tablespoons avocado or olive oil
  • 2 to 3 tablespoons water, to thin pesto
  • ¾ teaspoon salt
  • Freshly ground black pepper
  • subheading: For the zucchini boats:
  • Olive oil
  • 4 medium zucchini, sliced in half lengthwise (look for zucchini that is similar in size)
  • ¾ pound (about 2 cups) cooked shredded chicken breast (can also be from a rotisserie chicken)
  • ½ cup roughly chopped cherry tomatoes
  • 1 ¼ cup shredded mozzarella cheese, divided
  • Optional: ¼ cup parmesan cheese
  • subheading: To garnish:
  • Extra cilantro and quartered cherry tomatoes
Steps
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