Stuffed zucchini with honey-mustard-curry chicken

Do you like chicken breast marinated in honey, mustard and curry? You will love it stuffed in zucchini boats! See the gluten-free and primal recipe and the ingredients for 4 servings.

Level: medium
Cost: medium
Calories: average

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hour 5 mins
Serves: 4

Ingredients

• 2 medium zucchinis
• 750 g chicken breast
• 4 teaspoon dijon mustard
• 5 tablespoon olive oil
• 1 tablespoon honey
• 1 teaspoon curry
• 2 tablespoon cooking cream
• 150 g smoked cheese
• 3 cloves of garlic
• salt
• pepper

Instructions

1. Cut the chicken breasts into little cubes. Prepare the marinade: mix the mustard, honey, olive oil and curry. Marinate the chicken cubes and put aside for 20 minutes.
2. Preheat the oven to 200°C/390°F.
3. Wash the zucchinis, if are fresh don’t need to peel, cut them in half and scrap out the seeds of them in a bowl. Season them salt and put them in the oven for 10-15 minutes. Chop the inside of the zucchinis and stir it with the chopped garlic.
4. Meanwhile the courgettes are baking, fry the chicken breast in a hot pan, add salt and pepper during frying. Add the chopped zucchini. When the meat is almost softened, add 2 tablespoons of cooking cream. Keep cooking it until you get a creamy stew.
5. Fill the pre-baked zucchini boats with the stew and sprinkle them with grated cheese. Place the stuffed zucchinis on a baking pan and put in the oven for 30-35 minutes, until the zucchini is completely softened and the cheese is melted.
6. Serve immediately!

Enjoy!