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Buffalo Chicken Zucchini Boats
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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!
Course
Main Course
Cuisine
American
Prep Time
15
minutes
mins
Cook Time
12
minutes
mins
Total Time
27
minutes
mins
Servings
4
people
Calories
289
Author
Whitney Bond
Ingredients
4
zucchinis
1
tbsp
olive oil
½
cup
onion
diced
2
cloves
garlic
minced
1
lb
ground chicken breast
½
cup
buffalo sauce
½
cup
pepper jack cheese
shredded
Instructions
Preheat 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, set aside.
Add the olive oil to a large skillet over medium high heat. Add the onion, garlic and chicken, cook 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
Calories:
289
kcal
|
Carbohydrates:
9
g
|
Protein:
26
g
|
Fat:
18
g
|
Saturated Fat:
6
g
|
Cholesterol:
110
mg
|
Sodium:
1080
mg
|
Potassium:
1144
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
501
mg
|
Vitamin C:
37
mg
|
Calcium:
151
mg
|
Iron:
2
mg