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Hasselback zucchini with grilled chicken
Hasselback zucchini with grilled chicken
555kcal Per person
33g Protein
15g Carbs
40g Fat
4g Fiber
Ingredients
- 1 zucchini
- ½ chili pepper
- 1 scallion
- 3 tablespoons cream cheese, reduced fat (45 ml)
- 1 ounce grated cheese (28 g)
- 1 ½ tablespoon olive oil (23 ml)
- ½ teaspoon paprika (ground spice) (1 g)
- 1 teaspoon Italian seasoning (2 g)
- 3 ounces chicken breast (84 g)
Preparing this recipe
- Preheat the oven to 430°F (220°C).
- Wash the zucchini and cut it in half. Then slice the zucchini pieces almost through into slices about ⅓ inch thick. Place the zucchini in a baking dish and bake for 12 minutes in the preheated oven.
- Meanwhile, prepare the filling for the zucchini. Dice the chili pepper and slice the scallion into rings. Mix these in a bowl with the cream cheese and grated cheese. Season with pepper and salt.
- In a small bowl, mix the oil with paprika powder and Italian seasoning. Marinate the chicken breast in this mixture.
- Remove the zucchini from the oven and carefully distribute the filling between the slices. Return the zucchini to the oven for 8 more minutes.
- Meanwhile, heat a grill pan and cook the chicken breast until done in about 7 minutes.
- Serve the hasselback zucchini with the chicken.
Tip van FitChef
If the pepper in the hasselback zucchini is too spicy, replace it with very finely chopped pieces of bell pepper.
