Buffalo Chicken Zucchini Boats
Zucchini boats are stuffed with ground chicken breast cooked with onions, garlic and buffalo sauce in this deliciously easy, healthy, low carb and gluten free recipe!
Ingredients
- 4 zucchinis
- 1 tablespoon olive oil
- ½ cup onion, diced
- 2 cloves garlic, minced
- 1 pound ground chicken breast
- ½ cup buffalo sauce
- ½ cup pepper jack cheese, shredded
Instructions
- Preheat the oven to 400°F.
- Cut off the ends of each zucchini, then slice in half lengthwise.
- Use a spoon to hollow out the zucchini, leaving app ¼ inch at the bottom and on the sides.
- Place the hollowed zucchini on a large baking sheet, lined with parchment paper and set aside.
- Add the olive oil to a large skillet on the stove over medium high heat. Add the onion, garlic and chicken, cook for 4-5 minutes.
- Add the buffalo sauce and cook for an additional 2-3 minutes. Remove from the heat and spoon into the hollowed zucchini.
- Place in the oven for 5 minutes. Remove from the oven, top with the pepper jack cheese and place back in the oven for 7 minutes.
- Remove from the oven and top with fresh chopped cilantro or green onions, if you’d like.
Notes
- Omit the cheese and use Tabasco Buffalo Sauce to make these zucchini boats Whole 30 compliant.
Nutrition Facts
Calories 289kcal (14%)Carbohydrates 9g (3%)Protein 26g (52%)Fat 18g (28%)Saturated Fat 6g (30%)Cholesterol 110mg (37%)Sodium 1080mg (45%)Potassium 1144mg (33%)Fiber 2g (8%)Sugar 6g (7%)Vitamin A 501mg (10%)Vitamin C 37mg (45%)Calcium 151mg (15%)Iron 2mg (11%)
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