Cheesy Chicken Courgette Boats
with guacamole, lime & parsleyCalories
:
462 kcalProtein
:
31g proteinDifficulty
:
EasyCalorie Smart
Extra Veggies
-30% carbs
High Protein
Allergens:
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
There is a special ingredient in your box! The ‘rescued avocado dip’ - made from avocados that are just a little too ripe, but way too delicious to throw away!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Courgette
½ piece
Shallot
¼
Tomato paste
¼ piece
Lime
2.5 g
Fresh flat leaf parsley
(Contains: Selderij, May contain traces of allergens)
½ sachet(s)
BBQ spice rub
½ sachet(s)
Mexican-style spices
30 g
Tomato ketchup
3 piece
Chicken meatballs with Mediterranean herbs
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
40 g
Guacamole
Not included in your delivery
½ tablespoon
Olive oil
30 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)1932 kJ
Calories462 kcal
Fat27.7 g
Saturated Fat10.1 g
Carbohydrate18.9 g
Sugar13.9 g
Dietary Fiber7 g
Protein31 g
Salt2.9 g
Potassium512 mg
Calcium90.8 mg
Iron2.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Sautépan with Lid
•Tall-Sided Pan
Cooking Steps
1
- Halve the courgette lengthways and scoop out the flesh with a spoon; the hollowed-out courgette should have a border of around 0.5cm thickness.
- Set the courgette flesh aside.
- Heat a light drizzle of olive oil in a large deep frying pan over medium-high heat. Fry the courgette boats face-down for 3 - 4 minutes, covered.
2
- Flip the courgette and fry for another 3 - 4 minutes. Season to taste with salt and pepper.
- In the meantime, slice the shallot into half-rings.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the shallot for 1 - 2 minutes.
- Add the tomato paste and fry for 1 more minute.
3
- Add the meatballs and use a spatula to quarter them.
- Fry the meatballs for 4 - 5 minutes, or until done.
- In the meantime, finely chop the reserved courgette flesh.
- Cut the lime into wedges and finely chop the parsley.
4
- Add courgette flesh to the meatballs, along with the BBQ rub* and the Mexican-style spices.*
- Mix well and fry for 2 more minutes.
- Deglaze with the water for the sauce, then season to taste with salt and pepper.
*Take care, these ingredients are spicy! Use as preferred.
5
- Spread the insides of the courgette boats with the ketchup, then fill with the meatballs and their sauce.
- Scatter over the cheese.
- Fry the courgette boats for 1 - 2 minutes, covered, or until the cheese has melted.
6
- Serve the courgette boats on plates and squeeze a lime wedge over each portion.
- Serve with the guacamole and garnish with the parsley.
- Serve any remaining lime wedges alongside.
