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Chipotle Herb Butter Chicken and Veg Boat
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Chipotle Herb Butter Chicken and Veg Boat

45 minServes 2Nutri-Score B€€
from @ksnice_n_spice10 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • chicken breast (cut into strips)Meat500 g
  • butter (softened)Dairy60 g
  • chipotle pastePantry30 g
  • fresh herbs (finely chopped)Produce15 g
  • garlic (grated)Produce2 pieces
  • olive oilPantry15 ml
  • zucchini (halved lengthways and hollowed out)Produce2 pieces
  • bell pepper (diced)Produce1 piece
  • red onion (sliced)Produce1 piece
  • cherry tomatoes (halved)Produce150 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g

per serving

Nutrition

575kcal

Carbs
15 g
Proteins
59 g
Fat
31 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking dish
  • Mixing bowl
  • Frying pan

step by step

Method

  1. Make the chipotle herb butter

    • Mix the softened butter with the chipotle paste, chopped herbs and grated garlic.
    • Season with salt and pepper.
    Step 1

  2. 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.
    Step 2

  3. Cook the chicken

    • Heat a little oil in a frying pan.
    • Sear the chicken strips until golden and cooked through.
    Step 3

  4. 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.
    Step 4

  5. Serve

    • Spoon the pan juices over the boats and serve hot.
    Step 5
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