Name: 8-Ball Zucchini Stuffed with Cheesy Chicken and Rice
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Skinless, boneless chicken breast halves - 2; Chili powder, or to taste - 1 pinch; Garlic powder, or to taste - 1 pinch; Salt and ground black pepper to taste - 1 pinch; Water - 2 cups; Uncooked white rice - 1 cup; 8-ball zucchini - 2; Salted butter, or more as needed - 2 tablespoons; Diced onion, or to taste - ¼ cup; All-purpose flour, or more as needed - 2 tablespoons; Milk, or more as needed - 1 cup; Shredded Cheddar cheese, or more to taste - 1 ½ cups

Ingredients for - 8-Ball Zucchini Stuffed with Cheesy Chicken and Rice

1. Skinless, boneless chicken breast halves 2

2. Chili powder, or to taste 1 pinch

3. Garlic powder, or to taste 1 pinch

4. Salt and ground black pepper to taste 1 pinch

5. Water 2 cups

6. Uncooked white rice 1 cup

7. 8-ball zucchini 2

8. Salted butter, or more as needed 2 tablespoons

9. Diced onion, or to taste ¼ cup

10. All-purpose flour, or more as needed 2 tablespoons

11. Milk, or more as needed 1 cup

12. Shredded Cheddar cheese, or more to taste 1 ½ cups

How to cook deliciously - 8-Ball Zucchini Stuffed with Cheesy Chicken and Rice

1 . Stage

Cover chicken breasts with salted water and brine in the refrigerator, 8 hours to overnight.

2 . Stage

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from brine and pat dry. Season with chili powder, garlic powder, salt, and pepper.

3 . Stage

Grill until browned and no longer pink in the center, 15 to 20 minutes, flipping halfway through cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

4 . Stage

While chicken is cooking, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

5 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Cut tops off the zucchini and scoop out the seeds. Set aside.

6 . Stage

Heat butter in a medium saucepan over medium heat. Saute onion in the hot butter until soft, 5 to 7 minutes. Add flour; cook and stir until browned, about 1 minute. Pour in milk; season with salt and pepper. Continue to cook and stir constantly until it starts to thicken. Stir in Cheddar cheese until melted.

7 . Stage

Cut cooked chicken into bite-sized pieces. Stir chicken and rice into the cheese sauce. Fill zucchini with the cheesy mixture and place on a baking sheet.

8 . Stage

Bake in the preheated oven until softened, 20 to 25 minutes. Serve.