Chicken Enchilada-Stuffed Zucchini Boats

Ingredients

• 1 boneless, skinless chicken breast, sliced into ½-inch (1 cm) pieces
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ teaspoon chili powder
• 2 teaspoons olive oil
• ½ cup salsa (130 g), mild
• 1 zucchini, cut in half lengthwise, centers hollowed out
• 2 tablespoons shredded cheddar cheese
• 1 roma tomato, diced
• ¼ avocado, dinced
• 2 tablespoons chopped cilantro
• 1 lime, cut into wedges

Lime Crema

• ½ cup nonfat greek yogurt (140 g), plain
• 1 tablespoon lime juice
• ¼ teaspoon salt

Nutrition Info

• Calories 669
• Fat 24g
• Carbs 52g
• Fiber 12g
• Sugar 29g
• Protein 67g