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Cheesy Chicken Courgette Boats |
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| Serves 4 |
Prep 10 mins |
Cooking 50 mins |
Easy |
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Ingredients |
2 courgettes
1 tbsp olive oil
2 celery sticks, chopped
1 garlic clove, peeled and finely chopped (optional)
4 tomatoes, chopped
2 cooked chicken breasts, chopped
300ml cold water
2 tbsp chopped fresh basil, + leaves to garnish
100g Cheddar, grated
sea salt and black pepper
salad leaves to serve
large, flat oven tray
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Preheat the oven to
180°C/l60°C fan/gas mark 4. Halve the courgettes
lengthways and, using a teaspoon, scoop out the flesh to
approximately 2 cm deep. Chop the flesh into small pieces
and set aside.
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In a large saucepan, heat the
olive oil and sauté the celery and garlic (if using) for 5
mins, then add the courgette pieces and cook for a further
2 mins. Stir in the tomatoes and chicken pieces, and cook
for 5 mins. Add the water and bring to the boil, then
simmer for 10 mins. Season with sea salt and black pepper,
then add the basil. Meanwhile begin cooking the empty
courgette shells in the oven for 10 mins.
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Fill the courgette boats with
the tomato mixture and top with the cheese. Bake for 20-30
mins until the cheese starts to turn golden. Serve with
rice, garnished with basil.
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DAILY
DINNERS 
