Low Carb Chicken Fajita Zucchini Boats

by Jen on February 13, 2017

On a low carb diet and missing your fajitas? Enjoy them again with these Low Carb Chicken Fajita Zucchini Boats!

Low carb, keto, gluten free, grain free, sugar free, soy free, nut free, 21 Day Fix.

Chicken Fajita Zucchini Boats. Just because you're eating low carb doesn't you mean you can't enjoy your favorites! These chicken fajita zucchini boats are low carb, keto, grain free, gluten free, soy free, sugar free, and nut free.

Who enjoys a good fajita?! Whenever we go out for Mexican, a fajita is always the menu item I order. Fresh veggies, grilled meat, and soft tortillas.

But wait…tortillas aren’t part of the a low carb eating plan! So I can’t have fajitas, right?

WRONG!

It is still possible to enjoy fajitas on a low carb plan! This is where one of my favourite vegetables comes in – zucchini! I love using zucchini for so many recipes. It goes great in baking and many low carb dinners. Just CLICK HERE to view all of my recipes containing zucchini.

One of the most popular recipes here are the Turkey Taco Zucchini Boats. And for good reason – they are delicious!! I thought, why not continue with the Mexican theme and make some Chicken Fajita Zucchini Boats?!

I’m so glad I did because these are delicious!

PLEASE NOTE: If you want to keep it dairy free, Paleo, and Whole30, you could use Daiya cheese instead of regular cheese. Or you could sprinkle it with nutritional yeast before serving.

Low Carb Chicken Fajita Zucchini Boats

51

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: serves 4

Serving Size: 2 zucchini halves

Use zucchini instead of tortillas in these Low Carb Chicken Fajita Zucchini Boats.

Ingredients

  • 4 large zucchini
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1/3 cup onion, chopped
  • 3 boneless, skinless chicken breasts, cut into small cubes
  • 1 Tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp sea salt
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/4 tsp pepper
  • juice of 1 lime
  • 1/2 cup Tex Mex shredded cheese
  • Avocado (optional)
  • Sour Cream (optional)
  • Salsa (optional)
  • Cilantro (optional)

Instructions

  1. Preheat oven to 400F.
  2. In a skillet, heat oil over medium heat. Add chicken until sauté until browned and cooked all the way through. Remove chicken from pan and set aside.
  3. Add onion and peppers to skillet and cook until onion is translucent and peppers have softened. Add chicken back into the pan. Add spices and lime juice and stir to mix everything together. Let sit on low heat while you prepare your zucchini.
  4. Cut zucchini in half. Using a tsp, hollow out the zucchini halves, leaving a 1/4-inch thick shell on each half. Add 1/2 cup of the zucchini flesh to the chicken/pepper mixture and stir to combine.
  5. Place zucchini halves on a baking sheet or in a 9x13-inch baking dish. Using a small spoon, fill each zucchini half with the chicken/pepper mixture. Top each zucchini half with a Tbsp of cheese.
  6. Cover with foil and bake for 35 minutes. Top with other fajita favorites like avocado, sour cream, salsa, and cilantro before serving.

Notes

21 Day Fix: 1-1/2 green, 3/4 red, 1/2 blue

http://thefithousewife.com/2017/02/chicken-fajita-zucchini-boats.html/

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{ 3 comments… read them below or add one }

1 Joanne February 15, 2017 at 2:14 am

The family love fajitas and we have been trying to reduce our calories this year with healthy alternatives so I was interested in this. Really good – didn’t put the advocados in though as the family don’t like them but didn’t make any difference
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2 Jen February 15, 2017 at 1:25 pm

So glad you enjoyed these!

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3 Cynthia Peterson March 6, 2017 at 1:51 pm

Delicious recipe! And even better that you can mke it dairy free, then my daughter can have it too. Thanks!

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