Well well… It’s almost April! Spring is coming! Other than the snow that is forecasted for next week?! Eek! I however, am feeling the sunshine and looking forward to some warmth! With warmth, comes BBQ! 😀 Duh. So I’ve tried to start this “thing” where I go to the grocery store once a week and that’s that. I don’t want to stop any more during the week. I end up spending way more & not being able to use everything I already have! = Food waste.. Sadness. So I woke up yesterday, thinking about food as usual…& what will I plan for dinner! After a 10 hour work day I wanted it to be relatively easy…without stopping at the grocery store for last minute items! So, what was in the fridge: chicken thighs, half empty bottle of organic BBQ sauce, and 5 green zucchini. BOOM, dinner. 😀 This dinner idea can be interchanged with ANY meat, sauce or veggie! 
BBQ Pulled Chicken Zucchini Boats:

Serves 4-6

• 2-3 lbs boneless, skinless chicken thighs
• Approx 5 green zucchini, cut in half lengthwise & seeded (I use a melon baller, reserve seeds to cook up with your eggs for another meal!)
• 1 yellow onion, thinly sliced
• 1 8oz package baby spinach
• Approx 1 cup organic BBQ sauce (if this were a Sunday with more time I would’ve made my own BBQ…not tonight tho!)
• Approx 1/2 cup shredded cheese of choice, optional
• Salt & Pepper, to taste

Preheat oven to 450.

Start with the chicken. My easy foolproof pulled chicken. Put the raw chicken in a large pot, cover with water. Add about a tbsp of salt to water. Turn heat on high and bring to a boil. Lower heat to medium and cook approx 10 minutes, until cooked through. Drain & let cool. Once cooled, shred chicken with 2 forks.

Line a lightly oiled baking sheet/pan with your sliced/seeded zucchini. Set aside.  

While your chicken is finishing cooking, heat a tbsp of olive oil or coconut oil over med heat. Add sliced onion & cook until it starts to soften. Add in the spinach and cook until wilted. Sprinkle with salt & pepper. Remove from heat & put into a large mixing bowl.

Now you have your cooked veggies and chicken. Add chicken to the bowl with the veggies. Add in the BBQ sauce. Season with salt and pepper if necessary (I only used the BBQ, the bottled stuff had enough going on!). Combine. 

Fill the “wells” in the zucchini with chicken, onion and spinach mixture. Try to compact as much as possible and get them loaded up! Top with shredded cheese and bake for 45 minute until zucchini is soft & cheese is melted!

  
Enjoy!