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low carb chicken zucchini bowl taco 28324494

Low Carb Chicken Zucchini Fajita Bowl

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Low-carb chicken zucchini enchilada boats! Healthy, savory chicken & rich sauce in zucchini "bowls." Perfect for keto Mexican.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 1
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 zucchini medium, halved lengthwise
  • 1 red onion small, finely chopped
  • 2 cloves garlic minced
  • 2 cups cooked chicken breast shredded
  • 1 cup sugar-free enchilada sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 1/2 cups shredded Mexican cheese blend
  • 2 tablespoons sour cream
  • 2 tablespoons fresh cilantro chopped
  • 1 jalapeño small, thinly sliced
  • 1/2 avocado diced

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Slice each zucchini in half lengthwise and scoop out the centers.
  3. Arrange the hollowed zucchini halves cut-side up in a large baking dish.
  4. Sauté the chopped red onion in olive oil until softened, then add garlic and reserved zucchini flesh.
  5. Stir in shredded chicken, enchilada sauce, chili powder, cumin, paprika, salt, and pepper.
  6. Fill the zucchini boats with the chicken mixture.
  7. Top with shredded cheese.
  8. Bake for 20-25 minutes until the zucchini is tender and the cheese is bubbly.
  9. Garnish with cilantro, jalapeños, and avocado. Serve warm with sour cream.

Nutrition

Calories: 350kcalCarbohydrates: 9gProtein: 27gFat: 22gSaturated Fat: 10gCholesterol: 70mgSodium: 400mgFiber: 3gSugar: 2g

Notes

Ingredient Swap: I've found that using leftover rotisserie chicken is a fantastic shortcut when I'm short on time, making this meal even quicker to pull together.
Make-
Ahead Magic: Sometimes I'll prep the zucchini boats and cook the chicken filling the day before, then just assemble and bake when I'm ready for dinner.
Storage Savvy: If I have any leftovers, I store them in an airtight container in the fridge for up to three days, and they reheat beautifully in the microwave or oven.
Avoid This Mistake:
My biggest lesson here has been not to overbake the zucchini: I really pay attention