Cashew Chicken Zucchini Boats

I don’t think there’s anything that you can’t stuff inside a zucchini. Queue taco boats, pizza boats, chicken parm boats, dessert boats…Okay, well maybe there’s some things but I can assure you that this cashew chicken goes in there, well, just perfectly!

This whole meal comes together in under 30 minutes and pairs flawlessly with a side of cauliflower rice, brown rice or quinoa. It will also feed a family of four as is but can easily be doubled to accommodate more (you know you’ll have unexpected dinner guests for this one). I can’t get enough of the flavor combo of combining coconut aminos, maple syrup and cashews. It’s seriously out-of-this-world! Not to mention, the crispy almond crust over the top isn’t too bad either!

As you know from my other recipes I’m all about simplicity and love anything that can be made in just minutes, requires minimal clean-up and (equally as important) must taste pretty darn good! This grain-free recipe packs in all of that and more! I have a sneaky suspicion you all are going to enjoy this one as much as me!

 


Cashew Chicken Zucchini Boats

Author: The Happy Hungry Yogi

Gluten-free/Paleo/Soy-free

Serves: 4

Prep time: 10 minutes

Cook time: 28 minutes

INGREDIENTS

  • 2 large chicken breasts, cut into bite-sized or smaller pieces
  • 1 tbsp coconut oil (can use olive or avocado too)
  • 3/4 c unsalted whole cashews
  • 3 medium to large zucchinis
  • 2 tbsp almond meal

Sauce

  • 1/3 c coconut aminos (can also sub with tamari or low sodium soy sauce if not paleo)
  • 3 tbsp maple syrup
  • 4 tsp apple cider vinegar
  • 1/2 tsp garlic powder
  • pinch of sea salt

INSTRUCTIONS

  1. Preheat the oven to 350F.
  2. Slice the zucchinis lengthwise and using a spoon core out the middle portion with the seeds. Make sure not to remove too much of the veggie as you don’t want it to fall apart in the oven.
  3. Place the zucchinis cut side down on a lined baking sheet and bake for 15 minutes until just fork tender.
  4. In the meantime, in a skillet or sauté pan over medium-low heat, add the oil and swirl around to coat the bottom.
  5. Add the chicken pieces and cook until golden brown and no longer pink in the center, about 7-10 minutes.
  6. In a small bowl, whisk the sauce ingredients together until combined.
  7. Once the chicken is done, pour the cashews and the sauce into the pan. Mix well.
  8. Turn off the heat and cover to let the sauce absorb.
  9. When the zucchinis are ready, remove the pan from the oven. Using tongs, carefully flip each half so the cut sides are now facing up.
  10. Spoon the chicken and cashew mixture into each of the zucchinis. Then, pour the   remaining sauce from the pan on top.
  11. Sprinkle the almond meal onto the top each (this will give it a crispy topping).
  12. Place the pan back into the oven set on broil for 3-5 minutes until the almond meal turns golden. (Watch it carefully so it doesn’t burn).
  13. Remove the pan and allow the zucchini boats to cool slightly before serving.

 

Storing: You can keep the zucchini boats in an airtight container the fridge for up to 3 days


 

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