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Chicken Fajita Zucchini Boats - A Fresh, Flavor-Packed Weeknight Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 medium zucchini (firm, similar size)
  • 1 pound boneless, skinless chicken breast (or thighs, thinly sliced)
  • 1 red bell pepper, thinly sliced
  • 1 yellow or green bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2 tablespoons olive oil, divided
  • 1 cup shredded cheese (Monterey Jack, cheddar, or a Mexican blend)
  • 2 cloves garlic, minced
  • 1 lime, zested and juiced
  • Fresh cilantro, chopped (for garnish)
  • Salt and black pepper, to taste
  • Fajita seasoning: 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 to 1/2 teaspoon cayenne pepper (to taste)
  • 1 teaspoon kosher salt
  • Optional toppings: sour cream or Greek yogurt, avocado slices, pico de gallo, hot sauce

Method
 

  1. Preheat the oven: Set your oven to 400°F (200°C). Line a large baking sheet with parchment for easy cleanup.
  2. Prep the zucchini: Trim the ends and slice each zucchini lengthwise. Use a spoon to scoop out the center seeds, creating a “boat.” Leave about 1/4 inch of flesh along the sides and bottom so they hold their shape.
  3. Season and par-bake: Brush the zucchini with 1 tablespoon olive oil and sprinkle with salt and pepper. Place cut-side up on the baking sheet and bake for 10–12 minutes, until just starting to soften.
  4. Make the fajita seasoning: In a small bowl, mix chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cayenne, and salt.
  5. Cook the chicken: Heat a large skillet over medium-high with the remaining 1 tablespoon olive oil. Add sliced chicken, season with half the fajita blend, and cook 4–6 minutes until cooked through and lightly browned. Transfer to a plate.
  6. Sauté peppers and onions: In the same skillet, add the onions and bell peppers with a pinch of salt. Cook 4–5 minutes until crisp-tender. Stir in garlic, the remaining fajita seasoning, and the lime zest. Cook 30 seconds until fragrant.
  7. Combine filling: Return the chicken to the skillet. Add 1 tablespoon lime juice and toss. Taste and adjust salt, pepper, or lime as needed. The filling should be bold and slightly zesty.
  8. Fill the boats: Remove zucchini from the oven. Spoon the chicken fajita mixture into each boat, mounding evenly. Top with shredded cheese.
  9. Bake to finish: Return to the oven for 8–10 minutes, until cheese is melted and bubbly and zucchini is tender but not collapsing.
  10. Garnish and serve: Sprinkle with chopped cilantro. Add optional toppings like avocado, pico, or a dollop of sour cream. Serve hot with lime wedges.