In your Instant Pot - add 1 cup of broth or water and your raw chicken breast.  Cook for 15 minutes and do a full natural release. Drain well and shred.

In your oven- cook chicken breast on 350 for 30 minutes.  Let cool and dice.

On your stovetop - cover chicken with broth or water and bring to a boil.  Reduce heat to a simmer and cook for 5 minutes.  Then remove from heat and cover for 20 minutes before dicing or shedding and drain well.

 Line your zucchini onto a baking sheet or in a casserole dish - I like to line mine with parchment paper.  Sprinkle zucchini boats with a little salt.   Place in the oven for 10-15 minutes or until the zucchini starts to get tender.  If you find that any moisture is collecting at the bottom of the boats, just blot carefully with a paper towel or clean kitchen towel.

Next, work on the filling.  Mix the yogurt, cottage cheese, hot sauce, cheddar cheese, and chicken together.

Place chicken mixture in zucchini boats, then top with blue cheese or cheese of choice.

Bake for an additional 15-20 minutes or until the filling gets bubbly, the cheese starts to brown and the zucchini is fork tender. I like to broil for the last minute or so to get the cheese topping extra crispy!  Garnish with a drizzle of hot sauce and and some sliced green onion.