I found some gorgeous, HUGE locally grown zucchinis this week at the farm market at a steal of a deal and had some leftover chicken that I had grilled up last night. This took all of 45 minutes total with prep, is super healthy and delicious! Zucchini is one of the foods that is especially good for gut health & digestion.
To make this a vegan option, use black beans instead of chicken...
Ingredients:
1 HUGE zucchini, like I had, or 2-3 large zucchini sliced lengthwise in half
1/2 c dry rice (white, brown, long grain, wild, whatever you have on hand)
~8 oz cooked chicken breast (diced)
1 tomato (diced)
1/2 white onion (diced)
2 cloves garlic (minced)
1 tbsp olive oil
1/2 tsp cumin
1/2 tsp turmeric
1 tsp salt
1/2 tsp pepper
1 c water
Directions:
Preheat oven to 375. Prep all veggies. Prep zucchini by slicing lengthwise in half and scooping out seeds in the middle, making them into boats. Poke each with a fork a few times and place in a glass baking dish with a bit of water in the bottom. Bake covered with tin foil for about 15 minutes.
Sautee onion and garlic in olive oil until fragrant. Add tomato and stir for a few more minutes. Now add dry rice, spices and 1 c water. Bring to a boil and then return to low and cover. Simmer for about 15 minutes or until water is absorbed and rice is just past al-dente.
Take your zucchini and stuff it with the chicken & rice mixture. Bake for another 15 minutes, covered. Uncover for a couple more minutes to let the top of the rice crisp up.
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