Wednesday, June 17, 2015

Buffalo Chicken Stuffed Zucchini

As part of the 21 Day Fix Challenge I'm making an effort to gather ideas and create new recipes to keep it a little bit interesting.  It's easier of course to go with repetition, but what's the fun in that?

I was incredibly happy and satisfied with how last night's dinner came out, so thought I'd share my recipe.  Easy to put together and naturally gluten free, doesn't get much better than that!

Buffalo Chicken Stuffed Zucchini

Serves 2


2 chicken breasts
1/2 cup buffalo sauce, plus more to taste 
2 large zucchini
2 carrots, shredded
1/4 sweet onion, diced
1/2 cup shredded cheddar, divided


Preheat oven to 400 degrees.  Line a baking dish with foil, add chicken breasts and pour buffalo sauce on top.  Bake for 30-40 minutes, until chicken reaches an internal temp of 160 degrees.  Remove, allow to rest a few minutes and shred (tip - if you have a Kitchenaid mixer, this can be done very quickly and easily with the paddle attachment).  Mix half of the cheese (1/4 cup), carrots and onion into the chicken.  Add more buffalo sauce to taste.

Slice zucchinis in half lengthwise, then use a spoon or knife to hollow out the center of each half.  Lay halves on a foil-lined baking sheet and heap generously with the chicken mixture, then top with the remaining cheese.  Bake for 25-30 minutes.
21 Day Container Equivalent (per serving):
  • 1.5 Green
  • 1.5 Red
  • 1 Blue
I served mine up with a side of sweet potatoes to add 1 Yellow to the mix, although I ended up not finishing the all of the potatoes because I filled up on the delicious zucchini! 

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