Enchilada Zucchini Boats

Well it took a couple days of the Paleo Challenge to find a recipe that I actually really like, and here it is! These enchilada boats are just as tasty as normal enchiladas, and without the bad ingredients (which you really won't miss)! Plus, anything served in a boat is so fun!! At around a hundred calories each, you can feast away on these guys!

- Olive oil
- 8 oz chicken boneless, skinless chicken breast

Enchilada sauce: 
- olive oil
- 2 garlic cloves, minced
- 1 - 2 Tbsp chipotle chiles in adobo sauce (try my homemade version)
- 1 1/2 c tomato sauce
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 2/3 c chicken broth
- salt
-pepper

Boats:
- 4 zucchini
- 1 tsp oil
- 3 medium green onions, chopped
- 3 garlic cloves, minced
- 1/2 green bell pepper, chopped
- 1/4 c cilantro
- 1 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp chili powder
- 3 Tbsp chicken broth
- 1 Tbsp tomato paste
- salt
-pepper

1. Preheat the oven to 475.

2. Lightly brush both sides of the chicken breast with oil and place in a baking dish. Bake for 10 minutes/side, until cooked throughout. Remove from the oven, shred, and set aside. Lower the oven heat to 400.

3. Coat the bottom of a medium saucepan in olive oil, and add the garlic cloves. Let them saute for 1 minute, then add the remaining sauce ingredients. Bring to a boil, then reduce the heat and simmer for 10 minutes, until it thickens up. Set aside.

4. Bring a large pot of water to a boil. While it heats, slice the zucchinis in half, the scoop out their insides with a small spoon, leaving roughly 1/4''. Drop them in the boiling water for one minute, then remove and set aside. You can dispose of the water.

5. In a medium saucepan, heat the olive oil and add the onion, garlic, and bell pepper. Cook over medium heat for 3 - 4 minutes. Chop the zucchini innards and add them with cilantro, salt, and pepper to the mix. Cook for 4 minutes. Add cumin, oregano, chili powder, broth, and tomato paste. Cook for 4 more minutes, then shred the chicken add it. Mix well and cook for three minutes.

6. Fill a large baking dish with the zucchini halves. Fill each zucchini boat with the chicken mixture, then lightly cover with enchilada sauce. Place the remaining enchilada sauce in the bottom of the pan, distributed as evenly as possible.

7. Cover the baking dish in foil and bake for 35 minutes. Enjoy!