Kevin's Natural Foods

Teriyaki Chicken Zucchini Boats

Here’s a fun twist on Teriyaki Chicken! Chop the fully-cooked, sous-vide chicken with onion, celery, peppers, and herbs then stir in the packet of teriyaki sauce! Scoop out the center of 4 zucchinis, and fill them up! Ta-da! You just made delicious, and very showy, Teriyaki Chicken Zucchini Boats!

Prep Time 10 Minutes
Cook Time 30 Minutes
Serves 4 Servings
This Recipe Uses

Kevin's Teriyaki Chicken Entrée


Kevin’s Natural Foods Teriyaki Chicken
4 (7 or 8-inch) zucchinis
1/2 TBSP avocado oil or sesame see oil
1 green onion, chopped
1 celery stick, chopped
1/4 cup chopped orange or red bell pepper
1/4 cup chopped basil, mint or cilantro
1/2 TBSP shiitake mushroom powder or grated ginger root
1/2 TBSP coconut aminos
1/2 TBSP grated lemon, lime or orange zest
1/2 TSP sriracha sauce or 1/4 TSP crushed red pepper flakes
1/2 TBSP sesame seeds

Nutritional Notes:
Shiitake mushrooms contain anti-inflammatory properties, along with being antibacterial and a good source of vitamin D! Finely chopped sautéed mushroom can be added to the chicken filling, about 1/4 cup!

Sesame seeds are great for a paleo diet! Nutritionally, sesame seeds are high in fiber, vitamin E, and magnesium!


  • 1

    Preheat oven to 400°F. Grease a 9-inch wide casserole dish.

  • 2

    Prepare zucchini boats. Cut a thin lengthwise strip off each zucchini, leaving about 1-inch uncut at both ends. Chop the thin strips, and reserve for chicken filling.

    Note: A great substitute for zucchini is straight yellow squash, or use both!

  • 3

    Use a small spoon or melon baller to hollow out the flesh of the zucchini, leaving an ¼-inch edge.

  • 4

    Prepare Chicken Filling. Snip the corner on the bag of the sous vide chicken, and drain natural broth and discard. Chop chicken into 1/4-inch pieces, and place in medium bowl.

  • 5

    Cut open teriyaki sauce pouch, and pour over chicken. Add chopped zucchini, avocado oil or sesame see oil, onion, celery, bell pepper, herbs, mushroom powder and/or ginger, coconut aminos, zest, and sriracha. Stir until well combined.

    Note: Mushroom powder brings depth and fresh ginger delivers spicy freshness, use one or both!

  • 6

    Divide chicken filling evenly into zucchini boats. Place stuffed zucchini on prepared baking pan. Pour 1/4 cup water around zucchini boats. Cover baking dish with aluminum foil or lid.

  • 7

    Place baking dish on the center rack, and bake for 15 minutes. Uncover, and bake for 15-20 more minutes.

  • 8

    Transfer Teriyaki Zucchini Boats to a serving platter. Sprinkle with sesame seeds, and garnish with fresh herbs.

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