Chicken Fajita Stuffed Zucchini

1 large organic zucchini

2 tsp. cold-pressed grapeseed oil

1 cup organic sweet peppers (green, red or yellow)

1 cup onion

3 ounces organic boneless, skinless chicken breast, chopped

1 tsp. Himalayan sea salt

½ tsp. fresh ground black pepper

1 tsp. cumin

½ tsp. chili powder

½ tsp. garlic powder

Juice of lime

Cilantro – optional


Preheat oven to 400°.

Slice zucchini in half lengthwise, then scoop out some of the center to make room for filling. Place scooped out zucchini in a bowl and set aside.

Rub grapeseed oil over zucchini boats and place on a baking sheet. Bake for 20 minutes until fork tender.

Slice peppers and onion and place into bowl with scooped out zucchini.

Add in the chopped uncooked chicken.

Drizzle grapeseed oil into bowl of chicken and veggies and toss together.

Whisk together the seasonings and toss into bowl. Spread veggies and chicken onto another baking sheet.

Bake chicken and veggies for 25-30 minutes or until peppers are tender. Scoop chicken fajita filling into zucchini boats and top with cilantro if desired. Squirt some lime juice over filling.

***For picky eaters at home (or if allowed on your plan), add some raw shredded cheddar after assembled and place in oven just until melted.

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