🥒🇬🇷 Greek Chicken Zucchini Boats
📝 Description
Fresh, vibrant, and full of Mediterranean flavors, these Greek Chicken Zucchini Boats are a delicious, low-carb, high-protein meal perfect for lunch or dinner. Roasted zucchini halves serve as “boats” to hold a savory mixture of shredded chicken, tomatoes, cucumbers, olives, feta, and fresh herbs. Topped with creamy Greek yogurt and lemon for tang, this dish is both refreshing and satisfying!
🍽 Ingredients (Serves 4)
- 3 medium/large zucchini, sliced in half lengthwise
- Olive oil cooking spray (or 1 tbsp olive oil)
- Salt, pepper, and your favorite spices (paprika, garlic powder, etc.) to taste
For the Filling:
- 2 cups cooked, shredded chicken (rotisserie or baked works great)
- 1 cup cherry tomatoes, quartered
- 1 cup finely chopped cucumber
- 1/3 cup pitted Kalamata olives, chopped
- 4 green onions, thinly sliced
- 1 cup crumbled feta cheese
- 2 cloves garlic, minced
- Juice and zest of 1 fresh lemon
- 2–3 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh dill
- 2 teaspoons dried or fresh oregano
- 1/2 cup plain Greek yogurt (for drizzling or mixing into the filling)
👩🍳 Instructions
- Preheat oven to 400°F (200°C).
- Prepare zucchini boats: Scoop out the centers of the halved zucchinis with a spoon to create boats. Lightly spray or brush with olive oil and sprinkle with salt, pepper, and any desired spices.
- Roast zucchini: Place on a baking sheet cut side up and roast for 12–15 minutes, or until just tender.
- Make the filling: In a large bowl, combine chicken, cherry tomatoes, cucumber, olives, green onions, feta, garlic, lemon juice/zest, mint, dill, and oregano. Mix gently.
- Assemble: Once zucchini boats are done roasting, fill each with a generous scoop of the Greek chicken mixture.
- Top with Greek yogurt: Either mix into the filling beforehand or drizzle over the top just before serving.
- Garnish (optional): Extra feta, mint, or lemon zest.
💡 Notes & Tips
- Use pre-cooked chicken to save time – rotisserie works well.
- Make it vegetarian by swapping chicken for chickpeas or white beans.
- Add crunch by mixing in some chopped nuts (like pine nuts or walnuts).
- Serving style: Serve warm, room temp, or even cold like a salad.
- For a sauce: Mix the Greek yogurt with lemon, a pinch of garlic powder, and a bit of olive oil to make a creamy dressing.
🔢 Servings
- Makes: 6 zucchini boats (2 halves per person = 3 servings, or serve 1 per person for 6 lighter portions)
🧮 Nutritional Information (Approx. per serving — 2 zucchini boats)
- Calories: ~290
- Protein: 27g
- Carbs: 9g
- Fat: 17g
- Fiber: 3g
- Sugar: 5g
- Sodium: ~650mg
Numbers vary based on specific ingredients (chicken type, feta, yogurt).
🌿 Health Benefits
- Low in carbs: Perfect for low-carb or keto-style meals.
- High in protein: Great for muscle maintenance and post-workout recovery.
- Rich in vitamins: Zucchini, tomatoes, cucumber, and lemon are packed with antioxidants and vitamin C.
- Healthy fats: From olives and feta cheese, supporting heart and brain health.
- Digestive boost: Dill, mint, and yogurt aid in digestion and gut health.
❓ Q&A
Q: Can I make this ahead of time?
A: Yes! Prep and roast the zucchini ahead of time, store the filling separately, and assemble when ready to eat.
Q: Can I reheat it?
A: Yes, but for best texture, reheat zucchini boats in the oven or toaster oven. Microwave works too, but may make the zucchini softer.
Q: Is this dish gluten-free?
A: Yes! Naturally gluten-free and low-carb.
Q: Can I meal prep these?
A: Absolutely. Store assembled boats in airtight containers in the fridge for up to 3 days.
Q: What’s a good side dish?
A: Serve with quinoa, orzo salad, or pita chips for a fuller Mediterranean meal.