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Mediterranean Chicken and Zucchini

Heart Healthy Mediterranean Chicken and Zucchini Recipe

                   
Mediterranean Chicken and Zucchini
On the hunt for a heart-healthy, low-carb dinner? This Mediterranean chicken and zucchini recipe boasts boldly flavored chickpeas, crumbled feta and finely chopped cucumber for a perfectly delicious meal.
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Ingredients
Recipe yields 8 servings
4 zucchini, halved lengthwise
2 Tbsp olive oil
1/8 tsp salt
Black pepper to taste
1 shallot, chopped
2 garlic cloves, minced
2 chicken breasts (4 oz each), roasted and shredded
1 can (15 oz) chickpeas, rinsed and drained
1/2 cup halved cherry tomatoes
1/4 cup halved Kalamata olives
1 tsp dried oregano
2 Tbsp crumbled feta cheese
1 Tbsp fresh lemon juice
1/2 small cucumber, peeled and finely chopped
Chopped fresh dill sprigs, for garnish
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Directions
Step 1

Preheat oven to 350°. Score zucchini and scoop out the flesh into a bowl. Place zucchini halves in a shallow baking dish, drizzle with 1 tablespoon of the olive oil, and season with salt and pepper. Bake for 12 to 15 minutes, or until mostly tender. Set aside.

Step 2

In a large skillet over medium heat, heat the remaining 1 tablespoon olive oil. Add the shallot and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the zucchini flesh and cook until light golden, about 2 minutes. Add shredded chicken and chickpeas, tomatoes, olives and oregano and cook, stirring occasionally, until the mixture is heated through, about 5 minutes.

Step 3

Spoon chicken mixture into the zucchini boats and top with the feta. Bake until zucchini is just tender and cheese is melted, about 10 minutes more. Drizzle the lemon juice over the zucchini boats, garnish with cucumber and dill, and serve warm.

Time: 60 minutes
Servings: 8
Calories: 143
Make this for: Gluten Free
Dietary Review:
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Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1/2 zucchini
Per serving:
calories:143
total fat:7g
sat fat:0g
cholesterol:18mg
sodium:224mg
total carb:9g
fibers:2g
proteins:10g

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About This Healthy Recipe

Tired of making chicken recipes just to have them taste the same time and time again? This gluten free chicken recipe is anything but boring, made with shredded chicken, chickpeas, tomatoes, and zucchini, this recipe is bursting with mediterranean flavors. While this recipe is extremely tasty, it is also a great source of protein containing 10 grams per serving. Along with being a great source of protein, this recipe is also low in both saturated fat (0 grams) and carbohydrates (9 grams) making it a great option for those who are diabetic or following a heart healthy diet. With great taste and nutritional value, this chicken recipe has it all. If you are in a pinch for time, try using rotisserie chicken instead! Enjoy!

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Heart Healthy Mediterranean Chicken and Zucchini Recipe
Ingredients
Recipe yields 8 servings
4 zucchini, halved lengthwise
2 Tbsp olive oil
1/8 tsp salt
Black pepper to taste
1 shallot, chopped
2 garlic cloves, minced
2 chicken breasts (4 oz each), roasted and shredded
1 can (15 oz) chickpeas, rinsed and drained
1/2 cup halved cherry tomatoes
1/4 cup halved Kalamata olives
1 tsp dried oregano
2 Tbsp crumbled feta cheese
1 Tbsp fresh lemon juice
1/2 small cucumber, peeled and finely chopped
Chopped fresh dill sprigs, for garnish
Directions
Step 1

Preheat oven to 350°. Score zucchini and scoop out the flesh into a bowl. Place zucchini halves in a shallow baking dish, drizzle with 1 tablespoon of the olive oil, and season with salt and pepper. Bake for 12 to 15 minutes, or until mostly tender. Set aside.

Step 2

In a large skillet over medium heat, heat the remaining 1 tablespoon olive oil. Add the shallot and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the zucchini flesh and cook until light golden, about 2 minutes. Add shredded chicken and chickpeas, tomatoes, olives and oregano and cook, stirring occasionally, until the mixture is heated through, about 5 minutes.

Step 3

Spoon chicken mixture into the zucchini boats and top with the feta. Bake until zucchini is just tender and cheese is melted, about 10 minutes more. Drizzle the lemon juice over the zucchini boats, garnish with cucumber and dill, and serve warm.

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