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⁣?WATCH my IG “story” to see these come together + swipe up for the recipe!⁣



makes about 4-5 servings ⁣⁣
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1lb. chicken breasts, or tenders⁣⁣
2 Tbsp avocado oil, extra-virgin olive oil ⁣⁣
1 yellow onion, diced ⁣⁣
2 cloves garlic, minced ⁣⁣
1 tsp. ground cumin ⁣⁣
2 tsp. chili powder ⁣⁣
1.5 cups enchilada sauce, gluten free, divided ⁣⁣
4 large zucchini (I used both yellow and green ones), sliced with a wide peeler, or mandolin ⁣⁣
1/4 cup shredded cheese ⁣⁣
sea salt and fresh ground black pepper, to taste⁣⁣
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Preheat oven to 350ºF. ⁣⁣
In large skillet over medium, heat the oil. ⁣⁣
Add chicken breasts and cook for about 6 minutes on each side, or until cooked through and no longer pink in the middle.⁣⁣
Season with sea salt and pepper then set aside on a board. Once it’s cooled a bit, shred it using 2 forks. ⁣⁣
In the same pan add in the onion and cook for about 3 minutes until translucent. Add the garlic and spices, then return the shredded chicken to the pan.⁣⁣
Pour in 1 cup of enchilada sauce then stir well until combined. ⁣⁣
On a cutting board, lay out 4-5 zucchini slices slightly overlapping each other. Add spoonful of chicken mixture on top at one end as shown. Roll up and transfer carefully to a baking dish. ⁣⁣
Repeat with remaining zucchini and chicken mixture. ⁣⁣
Drizzle the remaining enchilada sauce on top and sprinkle with shredded cheese. ⁣⁣
Bake for approximately 20 minutes and until cheese is melted. Enjoy!⁣⁣
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?Pin this here!
https://cleanfoodcrush.com/zucchini-chicken-enchilada-roll-ups/⁣⁣
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➡️More Clean Eating Recipes here: Cleanfoodcrush.com⁣⁣
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Bette

My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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