Description
A flavorful, low-carb Chicken & Zucchini Fajita Bake packed with tender chicken, colorful peppers, and perfectly roasted zucchini boats. This protein-rich dinner combines the freshness of vegetables with classic fajita spices for a satisfying and easy meal everyone will love.
Ingredients
6 large zucchini
1 tablespoon avocado oil
3 bell peppers (red, green, and yellow)
1 onion (12 ounces, chopped)
1.5 pounds boneless skinless chicken breasts, chopped
2 tablespoons avocado oil
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon garlic powder
Juice of 1 lime
Optional toppings: sour cream, avocado, shredded Tillamook Farmstyle Fine Cut Mexican Blend Cheese, cilantro, salsa
Instructions
1. Preheat oven to 400°F (200°C).
2. Slice zucchini in half lengthwise and scoop out the centers to form boats. Place the scooped-out zucchini flesh in a bowl and set aside.
3. Rub avocado oil over each zucchini half and arrange on a baking sheet. Bake for 20 minutes or until fork-tender but still firm.
4. In a large bowl, combine the reserved zucchini flesh, sliced bell peppers, chopped onion, and raw chicken pieces.
5. Drizzle with avocado oil, then add chili powder, cumin, garlic powder, salt, and pepper. Toss until evenly coated.
6. Spread the seasoned chicken and vegetables on a separate baking sheet.
7. Bake for 25–30 minutes or until the chicken is cooked through and the peppers are tender.
8. Scoop the fajita mixture into the baked zucchini boats.
9. Top with shredded Tillamook Mexican Blend Cheese and return to the oven for 5 minutes until the cheese melts.
10. Remove from the oven, squeeze lime juice over the top, and garnish with your favorite toppings such as avocado, sour cream, cilantro, or salsa.
11. Serve warm and enjoy this wholesome, delicious meal!
Notes
For the best texture, pre-bake the zucchini just until tender to prevent sogginess.
Use evenly sized chicken pieces so everything cooks at the same time.
You can prepare the fajita filling ahead of time and refrigerate it for up to 24 hours before assembling.
Add a touch of Texas Pete Original Hot Sauce or Crystal Hot Sauce for extra flavor.
For a creamier filling, mix a small amount of Greek yogurt or mashed avocado into the cooked chicken and vegetable mixture before filling the zucchini boats.
Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 2 months.
Reheat in the oven at 350°F until warmed through, covering loosely with foil to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Mexican-Inspired