Amy’s Mexi-Chicken Zucchini Boats with Avocado Moose

These boats are Mexican flavored, but you can make endless combinations for the filling! We loved these. The spice and the creamy fresh avocado mousse makes this recipe just over the top. Super easy to make and fun to serve your family.

4 large zucchinis
4 to 5 boneless skinless chicken thighs, cut into small cubes
2 tbs Tony’s
1 onion
1 red bell pepper
1 yellow bel pepper
1 tsp chili powder
2 tsp cumin
2 tsp ground mustard
Salt and pepper, to taste
½ cup shredded Monterey jack cheese
Avocado Mousse:
1 large ripe avocado
1-2 tbs lemon juice
Salt and pepper, to taste

1. Cut Zucchinis in half lengthwise and use a spoon to scrape out middles with the seed to make the halves look like boats. Place on a baking tray and salt and pepper the boats. Set aside. Set oven for 400 degrees.
2. Next cut up onion, bell peppers, and chicken into small cubes. Place in large pan. Add tony’s and oil. Cook on stove until chicken is cooked through. Drain if there is water in pan. Once drained put chicken and veggies back in pan and on stove. Add chili powder, cumin, ground mustard, and use salt and pepper to taste. Cook about another 5 minutes to get the spices to meld with the chicken and veggies.
3. Fill the zucchini boats with the chicken and veggies.
4. Top boats with cheese.
5. Put boats in oven to bake for about 25-30 minutes. You want boats to be cooked through, not to tough—but not so soft they disintegrate.
6. Meanwhile take the avocado, lemon juice and salt and pepper and mix together to make the mousse. Mix until very very smooth.
7. Put mousse in a zip lock bag and make a small hole so you can squeeze it out on top of the boats.
8. Serve and Enjoy!


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