Make the chipotle herb butter

• Mix the softened butter with the chipotle paste, chopped herbs and grated garlic.
• Season with salt and pepper.

Prepare the veg boats

• Halve the zucchini lengthways and scoop out the flesh to form boats.
• Toss the bell pepper, red onion and cherry tomatoes with olive oil, salt and pepper.

Cook the chicken

• Heat a little oil in a frying pan.
• Sear the chicken strips until golden and cooked through.

Assemble and bake

• Fill the zucchini boats with the chicken and vegetables.
• Top with the chipotle herb butter.
• Bake until the vegetables are tender and the butter is melted.

Serve

• Spoon the pan juices over the boats and serve hot.