Stuffed Zucchini with Grilled Chicken

Ingredients:

•  3 medium sized Zucchini's
• 6  Chicken breasts
• 1 red pepper
• 1 green pepper
• 1 1/2 cup red onions
• 3 cups brown rice
• 3 cloves garlic, minced
• 3/4 cup Feta Cheese
• 5 oz mushrooms
• 5 tbsp grapeseed oil
• Salt/ Pepper
• Basil seasoning
• Rosemary seasoning
• 1 Organic egg lightly whisked
• 3 Tbsp Newman's own Herb and Garlic Marinade  

1. Marinade chicken breasts with Newman's own Marinade, basil and rosemary seasoning, and pepper. Set aside in the fridge.
2. Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Put aside about half of the insides left over.
2. Heat 2 Tbsp of grapeseed oil in a skillet on medium high heat. Sauté onion and garlic until soft. Add mushrooms, peppers, reserved zucchini insides, and rice sauté another 2 minutes.
3. When mixture has cooled, add cheese, egg, salt and pepper, rosemary and basil. Fill zucchini shells with mixture. Fill a baking pan with 1/4 inch of water. Place filled zucchini halves in pan and bake at 375 degrees for 40 minutes, until golden brown. Remove zucchini from pan and serve while hot.
4. When the zucchini has 15 minutes left, cook chicken in a large pan with 3 tablespoons of grapeseed oil on medium heat (6). Wait until the oil gives off a shimmer and is close to smoking before adding the chicken. Turn up the heat to high (8-9) and let cook for 3 minutes. Flip the chicken over and let cook for another 3 minutes. Turn off the heat and let the chicken finish cooking for another 5 minutes before serving.
5. ENJOY !

(RINSE ALL VEGETABLES) 
Serves 6 guests :)