INGREDIENTS:

12 oz. boneless skinless chicken breasts
4 medium zucchini
4 slices raw bacon, chopped
2 Tbsp. butter
2 oz. full-fat cream cheese
¼ cup plain whole-milk Greek yogurt
¼ cup hot sauce
¼ cup chopped celery
½ cup shredded full-fat cheddar cheese, divided
2 tablespoons chopped fresh cilantro

DIRECTIONS:

1.) Preheat the oven to 375ºF.
2.) Place the chicken breasts in a medium pot, season with salt, pepper, and a few springs of fresh herbs, and then cover with water. Bring them to a boil over high heat. Reduce the heat to medium and cook for 15 to 20 minutes, until the chicken is cooked through. Remove the chicken breasts from the water, allow to them cool, then shred.
3.) Slice the zucchini lengthwise. Scoop out and discard the seeds. Place the zucchini boats side by side in a 9 x 13-inch baking dish.
4.) Place the chopped bacon in a medium pot over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until crisp. Remove the bacon to a plate lined with a paper towel and set aside, reserving the bacon grease in the pot.
5.) Add the butter to the bacon grease and melt over medium heat. Add the cream cheese, yogurt, and hot sauce. Stir for 1 to 2 minutes, until combined.
6.) Remove the sauce from the heat. Add to the sauce the shredded chicken, celery, half the cheddar, and the black beans (if using). Season with salt and pepper to taste. Toss to coat.
7.) Divide the chicken mixture evenly among the 8 scooped-out zucchini boats. Sprinkle each boat with the remaining cheddar.
8.) Bake for 20 to 22 minutes, until the zucchini is just tender and the cheese is melted.
9.) Garnish with the bacon bits and cilantro. Serve warm.