I pretty much love anything and everything that involves buffalo chicken. Now that I think of it, I can say the same for zucchini. It’s no doubt that I paired them together for this easy go to weeknight meal of Buffalo Chicken Zucchini Boats for me.
I know I say this often, but in order for me to sustain this lifestyle I have to keep it simple. Dinner needs to be ready in a matter of minutes for me. The best part about this recipe is that it is great for leftovers. So easy to just heat the oven and put these in there for a bit as I pack my lunch for work the next day. Sometimes if I’m really lazy, I even eat them cold! Topped off with my Whole 30 compliant ranch.
Ingredients:
1 lb of cooked boneless chicken breast, shredded
4 zucchinis, cut in half lengthwise
2/3 cup red hot sauce
2 Tbsp of ghee or coconut oil
1/4 tsp celery salt
1/2 tsp of salt
1/4 tsp of pepper
1/4 tsp dried parsley
1-2 Tbsp of fresh dill (I love dill so the more the better, just depends on preference)
Directions:
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Boil chicken on the stove top in a sauce pan for 20-25 minutes. Pull it out and shred with two forks
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Melt ghee on stove top in a saucepan. Add hot sauce, celery salt, ghee
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Preheat oven to 350 degree Fahrenheit
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Cut zucchini in half lengthwise. Scrap out the middle seed area with a spoon. I used the inside to mix with the onions and chicken but you can toss them if you don’t like the insides.
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Place zucchini in oven and cook for 18 minutes
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Saute the onion and zucchini insides (if you saved them) in salt and pepper in a pan
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Add the shredded chicken and sauce to the pan with the onion and zucchini insides. Mix together
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Pull out the zucchini boats from the oven and stuff them with the chicken and onion mixture.
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Bake in the oven for another 10 minutes
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Garnish with more dill
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I enjoyed mine with homemade (Whole 30) dairy-free ranch