Chicken Enchilada-stuffed Zucchini Boats Recipe | Tasty Recipes

Ingredients

• 1 boneless, skinless chicken breast, sliced into 1/2-inch(1.3 cm) pieces
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ teaspoon chili powder
• 2 teaspoons olive oil
• ½ cup salsa, mild
• 1 zucchini, cut in half lengthwise, centers hollowed out
• 2 tablespoons shredded cheddar cheese
• 1 roma tomato, diced
• ¼ avocado, dinced
• 2 tablespoons chopped cilantro
• 1 lime, cut into wedges
• ½ cup nonfat greek yogurt, plain
• 1 tablespoon lime juice
• ¼ teaspoon salt