Paleo Lebanese Lemon Herb Chicken with Quinoa-Stuffed Zucchini Boats & Garlic Tzatziki Sauce – A Flavorful Dinner Experience

Allergens

None

Ingredients

• 1 lb boneless, skinless chicken breasts
• 4 medium zucchini
• 2 cups cooked quinoa
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 1 lemon, zested and juiced
• 3 cloves garlic, minced
• 1 cup plain Greek yogurt
• Salt and pepper, to taste
• Olive oil, for cooking

Instructions

1. Preheat your oven to 400°F (200°C). Slice the zucchini in half lengthwise, and use a spoon to scoop out the centers, leaving hollow shells. Drizzle with olive oil, season with salt and pepper, and place cut side down on a lined baking sheet. Roast for 15 minutes or until tender.
2. In a bowl, combine the cooked quinoa, half of the parsley, half of the mint, lemon zest, and salt and pepper to taste. Stir in half of the lemon juice.
3. Stuff each zucchini boat with the quinoa mixture and return to the oven for 5 minutes or until heated through.
4. Season the chicken breasts with salt, pepper, remaining lemon zest, and half of the garlic. In a large skillet, heat olive oil over medium high heat. Sear the chicken for 3 4 minutes per side or until golden brown and cooked through. Transfer to a plate and let rest for a few minutes.
5. In a separate bowl, mix together Greek yogurt, remaining garlic, parsley, mint, lemon juice, and salt and pepper to taste. Serve the chicken, zucchini boats, and tzatziki sauce alongside each other.

Chef’s Insight

To ensure a juicy and tender chicken breast, allow it to rest for a few minutes before slicing. This will also make cutting the chicken easier.

Notes

Feel free to adjust seasoning according to personal taste preferences.