Zucchini Boats Stuffed with all your favorite Taco toppings!

Ingredients:

• 1 Cup Nonfat Greek Yogurt
• 2 Tablespoons Lime Juice
• 1/2 Teaspoon Salt

• 2 Boneless Chicken Breasts, Cut Into 1/2 Inch Pieces
• 1 Teaspoon Salt 
• 1/2 Teaspoon Ground Black Pepper
• 1 Teaspoon Chili Powder
• 1/2 Teaspoon Cumin
• 1 1/2 Tablespoons Olive Oil 
• 1 Tablespoon Minced Garlic
• 1 Cup Salsa, Mild
• 2 Zucchini, Sliced Lengthwise in Half, and Hollowed out (but not completely, so they hold their shape)
• 1/4 Cup Shredded Cheddar Cheese
• 2 Roma Tomato Diced
• 1/2 Avocado, Diced
• 1/4 Cup Chopped Cilantro
• 2 Limes, Cut Into Wedges

Instructions

1. Preheat your oven to 375ºF. 
2. In a bowl, combine Greek Yogurt, Lime Juice and Salt. Refrigerate.
3. Season Chicken with Salt, Pepper, Chili Powder and Cumin.
4. Place a Large Pan over medium heat. Add Olive Oil to pan. 
5. Once it simmers add Minced Garlic. Add the Chicken and cook until browned (about 3 minutes or so). 
6. Remove Chicken and place in a bowl. Let cool. Shred with a fork. 
7. In a large bowl add salsa and Chicken. Stir well. 
8. Stuff the Hollowed Zucchini Boats with your chicken mixture. Sprinkle Cheese on top. 
9. Place in the oven for about 20 Minutes, or until the cheese has melted and zucchini is tender. 
10. Top with Tomato, Avocado, Cilantro and Lime Crema.