Chicken Enchilada-Stuffed Zucchini Boats Recipe by Tasty

Ingredients

• ¼ teaspoon ground black pepper
• ¼ teaspoon salt
• 2 teaspoons olive oil
• ½ cup mild salsa
• ½ teaspoon salt
• 1 tablespoon lime juice
• 2 tablespoons shredded cheddar cheese
• 1 lime, cut into wedges
• 1 Roma tomato, diced
• ½ cup plain nonfat Greek yogurt
• 2 tablespoons cilantro, chopped
• 1 boneless, skinless chicken breast, sliced into ½-inch pieces
• 1 zucchini, cut in half lengthwise, centers hollowed out
• ½ teaspoon chili powder
• ¼ avocado