For me, buffalo chicken with the fixins is a craving that I can’t always control. Once I think about that taste, I NEED to eat some kind of buffalo chicken-something. When I’m trying to eat healthy foods, this craving can rear its head and be problematic for reigning in my overindulging. Too bad calories actually do count.
With this recipe for buffalo chicken zucchini boats, I have found a meal that I can justify (and actually enjoy) eating when I’m craving buffalo chicken AND trying to live a healthy-ish lifestyle. The saucy, tangy chicken, creamy cheese, crunchy veggies, and yummy dressing work together so well to make sure I’m satisfied and happy. Score one point for the angel on my shoulder.
4 medium zucchini, halved lengthwise
2 c. shredded chicken, rotisserie works great
4 oz. cream cheese
½ c. shredded cheddar cheese
Blue cheese or ranch dressing (for topping)
Salt and pepper to taste
Olive oil spray
Preheat the oven to 375 degrees.
Cut the zucchini lengthwise and scoop out the fleshy part in the middle. Spray with olive oil on all sides and place onto a lined baking sheet.
Combine the chicken, buffalo sauce, and cream cheese in a large skillet and heat through while stirring to combine. Season with salt and pepper.
Scoop the chicken mixture into the zucchini boats and top with shredded cheddar cheese. Bake for 15-20 minutes, or until the zucchini is tender and the cheese is melted and lightly browned.
Top with green onions and drizzle with blue cheese or ranch dressing. Enjoy!