Ingredients (Makes 4 Boats)
1kg courgettes (approximately 4 medium-sized courgettes), cut in half lengthways
125g chicken breast, chopped or sliced quite finely
80g avocado, chopped
40g white onion, chopped
½ a green chilli pepper (optional), chopped
25g cherry tomatoes, chopped
1 tsp paprika
1 tsp sea salt
½ tsp ground black pepper
50g Cheddar cheese, grated (use dairy free if preferred)
2 tsps fresh coriander, chopped
Juice of ½-1 lemon (optional)
Nutrition
Per Boat: 176 calories, 12g carbs, 14g protein, 8g fat
Preparation
Preheat oven to 180˚C/350˚F
Line 2-3 baking trays with baking paper or foil
Place the courgette halves on a chopping board, flat side facing upwards.
Scoop some of the flesh from the inside of each courgette half, to make a well
Chop the courgette flesh
Place the courgettes onto the baking trays.
Place the remaining ingredients and courgette flesh in a bowl and stir well
Spoon the mixture into each courgette well
Bake for 25 minutes, or until the chicken is cooked
Squeeze over the lemon juice (if using) and serve.