These buffalo chicken stuffed zucchini boats are spicy, savory, low-carb, and gluten free. A perfect single-pan dinner that’s so many great things in one. Buffalo Chicken Zucchini Boats – You must try this recipe.
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- 3 medium Zucchini
- 1 large Chicken breast
- 1/2 medium Roma tomato (chopped)
- 3 cloves Garlic (minced)
- 1/4 cup Buffalo sauce
- 1/4 cup Mayonnaise
- 1/4 cup Blue cheese (crumbled)
- Sea salt
Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil (grease lightly if using foil).
Cook the chicken breast. Heat an oiled skillet over medium-high heat. Add the chicken breast, cook for one minute without moving, then flip. Cover, turn the heat to low, and cook for 10 minutes without removing the lid. Turn off the heat and leave the lid on for another 8-10 minutes, until fully cooked (don’t lift the lid until at least 8 minutes have passed).
Meanwhile, slice the zucchini length-wise. Use a melon baller or small spoon to partially hollow out the center of each zucchini half (this is where the filling will go).
Arrange the zucchini on a baking sheet, cut side up. Sprinkle with sea salt. Bake for 10-15 minutes, until the zucchini are just starting to soften. Blot any accumulated moisture in the cavities with a paper towel.
Stir together the buffalo sauce, mayonnaise, blue cheese, minced garlic, and chopped tomato. When the chicken is done, chop it finely and add to the sauce.
Spoon the filling into the zucchini halves. Bake 7-10 more minutes, until the chicken is golden. Garnish with chives if desired.
Serving size: 1 zucchini boatNutrition FactsAmount per serving. Serving size in recipe notes above.Calories138Fat11gProtein7gTotal Carbs4gNet Carbs3gFiber1gSugar2g
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