Description
Spice up your dinner routine with these delicious Buffalo Chicken Zucchini Boats. Tender zucchini filled with a flavorful mixture of shredded chicken, mayo, and hot sauce, baked to perfection and topped with a creamy ranch dressing.
Ingredients
Scale
Zucchini Boats:
- 4 medium zucchini (sliced in half lengthwise)
Buffalo Chicken Mixture:
- 1 1/2 lbs cooked shredded chicken breast or rotisserie chicken
- 1 cup paleo mayo
- 1 cup coconut cream or Greek Yogurt
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1 1/2 teaspoons dried chives
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- 3/4 cup hot sauce (we used Frank’s Red Hot)
Instructions
- Preheat the oven: Preheat the oven to 400°F and grease a large baking pan with foil. Set aside.
- Hollow out zucchinis: Use a large spoon to hollow out the centers of each zucchini half, leaving about 1/2-inch rim to create boats. Place the zucchinis on the baking pan.
- Prepare chicken mixture: In a medium bowl, mix shredded chicken, mayo, coconut cream, garlic powder, dill, chives, paprika, lemon juice, and hot sauce.
- Fill zucchini boats: Spoon the buffalo chicken mixture into zucchini boats.
- Bake: Bake in the oven for 35 minutes until zucchini is tender and chicken is slightly browned.
- Top and serve: Top with paleo-friendly ranch, fresh chives, parsley, or scallions before serving.
Notes
- You can adjust the amount of hot sauce to suit your spice preference.
- Feel free to customize the toppings based on your preferences.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 280
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg
Keywords: Buffalo Chicken, Zucchini Boats, Paleo, Gluten Free, Baked Chicken
