Italian Chicken Zucchini Boats with shredded chicken, easy Pomodoro sauce and creamy mozzarella cheese. This is such a satisying meal when doing the low carb diet or a sneaky way to get kids to eat their veggies.
Place chicken in a large pot and add cold water, covering 1 inch above chicken breasts. To the water add sea salt and pepper. Bring to a boil over high heat and then lower temperature to a simmer. Cook for 10-12 mins or until internal temperature reaches 165℉.
Once poached carefully remove chicken breasts onto a large plate. Using 2 forks immediatley pull apart chicken into large chuncks. Do not use hands as this will cause burning.
Once shredded sprinkle with addittional salt and pepper if needed and set aside.
Note: See in post above for Instant Pot Shredded Chicken instructions.
Heat a large frying pan over medium/high heat. Add oil and onions. Sauté until onions begin to soften, about 3 mins. Add garlic and continue sautéing for another 2 mins.
Note: If using dried herbs add them in at the same time as the garlic.
Raise heat to high and add in canned tomatoes along with juice. Using a spatula break apart tomatoes into large chunks. Simmer for 7-8 mins,stirring frequently. Add in fresh herbs the last few minutes of simmering.
Take off heat and stir in shredded chicken.
Preheat oven to 350℉.
Wash and trim stems of zucchini.
Carefully cut zuchini in half lengthwise.
Using the egde of a large soup spoon scrape the inner seeds form zucchini halves leaving a hollow space running the length of the zucchini.
Spray a large roasting/lasagna pan with healthy cooking spray and line pan with zucchini halves, hollow side facing up.
Fill each zucchini half evenly with shredded chicken and Pomodoro sauce mixture.
Sprinkle with grated cheese and bake for 30 mins or until zucchini reaches desired doneness.
*Please use as many organic ingredients as possible.