A yummy way to use up garden eight-ball zucchini. Spice it up with pepper Jack cheese!
Ingredients
- 2 skinless, boneless chicken breast halves
- 1 pinch chili powder, or to taste
- 1 pinch garlic powder, or to taste
- salt and ground black pepper to taste
- 2 cups water
- 1 cup uncooked white rice
- 2 8-ball zucchini
- 2 tablespoons salted butter, or more as needed
- ¼ cup diced onion, or to taste
- 2 tablespoons all-purpose flour, or more as needed
- 1 cup milk, or more as needed
- 1 ½ cups shredded Cheddar cheese, or more to taste
Directions
Step 1
Cover chicken breasts with salted water and brine in the refrigerator, 8 hours to overnight.
Step 2
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from brine and pat dry. Season with chili powder, garlic powder, salt, and pepper.
Step 3
Grill until browned and no longer pink in the center, 15 to 20 minutes, flipping halfway through cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 4
While chicken is cooking, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Step 5
Preheat the oven to 350 degrees F (175 degrees C). Cut tops off the zucchini and scoop out the seeds. Set aside.
Step 6
Heat butter in a medium saucepan over medium heat. Saute onion in the hot butter until soft, 5 to 7 minutes. Add flour; cook and stir until browned, about 1 minute. Pour in milk; season with salt and pepper. Continue to cook and stir constantly until it starts to thicken. Stir in Cheddar cheese until melted.
Step 7
Cut cooked chicken into bite-sized pieces. Stir chicken and rice into the cheese sauce. Fill zucchini with the cheesy mixture and place on a baking sheet.
Step 8
Bake in the preheated oven until softened, 20 to 25 minutes. Serve.
Cook’s Note:
You can broil the chicken instead of grilling.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 1102 | |
% Daily Value * | |
Total Fat52g | 67% |
Saturated Fat32g | 159% |
Cholesterol214mg | 71% |
Sodium938mg | 41% |
Total Carbohydrate94g | 34% |
Dietary Fiber3g | 12% |
Total Sugars10g | |
Protein63g | |
Vitamin C22mg | 112% |
Calcium962mg | 74% |
Iron6mg | 36% |
Potassium954mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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