Chicken and Rice Stuffed Zucchini

Ingredients

• Zucchini1 count (200 g)
• Chicken Breast100 g
• Rice1/4 cup (50 g)
• Carrot1/2 medium (30 g)
• Egg1 count (55 g)
• Oil1/2 tablespoon (5 ml)
• Parsley1 tablespoon (4 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Chop or shred the chicken in a food processor.

3. 3

   Step 3

   Place a pan over medium heat. Once heated, pour in the oil, spread and add the chicken.

4. 4

   Step 4

   Cook for 4-6 minutes until cooked. While the chicken is cooking, grate the carrot and add it to the chicken.

5. 5

   Step 5

   Mix well and cook for 4 more minutes or until the chicken is cooked. Add the rice and mix well.

6. 6

   Step 6

   Beat the egg, add to the pan, season to taste with salt and pepper and add the parsley. Stir for a few minutes and turn off.

7. 7

   Step 7

   Cut the zucchini in half as shown in the picture and empty the center using a spoon.

8. 8

   Step 8

   Fill the zucchini with the mixture.

9. 9

   Step 9

   In a pot, add a little water and add the zucchini. Cover and let it cook for 15 minutes.

10. 10

    Step 10

    Alternatively, you can put in the oven (or air fryer) preheated to 356 °F (180 °C) and cook for 10-15 minutes.

11. 11

    Step 11

    Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Rice Stuffed Zucchini can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.