Ingredients

The following ingredients have 8 Servings
  • 10 ounces bacon (1 package uncooked)
  • 4 zucchini
  • 1/2 tsp dried dill
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tbsp avocado oil
  • 1/2 onion
  • 2 cloves garlic
  • 1.5 lbs chicken breast (diced - cut into one-inch cubes)
  • 1/3 cup ranch dressing (I used Vegan Ranch )
  • 1 green onion (sliced)

Instruction

  • Preheat oven to 400F and line baking sheet with aluminum foil.
  • Cut zucchini in half and scoop out the center. Spray with cooking spray and sprinkle with dill, garlic, and black pepper. Place face down on the baking sheet and bake for 20 minutes.
  • Cook bacon in a medium-large skillet.
  • When bacon is done, remove it from the pan and allow it to drain on a paper towel. Wipe the pan clean and add 1 tbsp avocado oil with the onion and garlic. Cook for 1-3 minutes or until translucent and fragrant.
  • Add the chicken breast and cook 8-10 minutes or until all the chicken reaches 165F.
  • When the chicken is done cooking, add in half the bacon crumbled. Toss chicken and bacon with ranch, then add the mixture to zucchini boats.
  • Use the remaining bacon to crumble on top of each boat. Garnish with green onions.