Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins


  • 6 large zucchinis or 4 pounds
  • 1 tbsp avocado oil
  • 3 sweet peppers (1 green, red, yellow) or 1 pound
  • 1 onion or 12 ounces, chopped
  • 2/3 cup fresh or frozen corn
  • 5 pounds boneless, skinless chicken breasts, chopped
  • 2 tbsp avocado oil
  • 1/2 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • Juice of 1 lime
  • Optional toppings for serving: non-fat Greek yogurt, avocado slices, fat-free shredded Mexican cheese, cilantro, salsa



  1. Preheat oven to 400° F.
  2. Slice the zucchini in half lengthwise then scoop out some of the center to make room for the filling. Place scooped out zucchini in a bowl and set aside.
  3. Rub avocado oil over the zucchini boats and place them on a baking sheet.
  4. Bake for 20 minutes or until tender.
  5. Chop peppers and onion and place into bowl with scooped out zucchini.
  6. Add in the chopped uncooked chicken.
  7. Drizzle oil into bowl of chicken and veggies and toss together.
  8. Whisk together the seasonings and toss into bowl.
  9. Spread veggies and chicken onto another baking sheet.
  10. Bake chicken and veggies for 25-30 minutes or until peppers are tender.
  11. Scoop chicken fajita filling into zucchini boats and add top with shredded cheese if desired. You can return them to the oven for 5 minutes to the melt cheese if you like.
  12. Squirt the lime juice over the filling and add optional toppings if desired.
  13. Enjoy!


Nutrition Information

Serves: 6
Serving size: 1
Calories: 252
Fat: 8.8g
Saturated fat: 1.3g
Carbohydrates: 9.6g
Sugar: 3.6g
Sodium: 435mg
Fiber: 2.2g
Protein: 35g
Cholesterol: 93mg