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Buffalo Chicken Zucchini Boats

8 Servings Recipe By

Ingredients

  • 4 medium Zucchini
  • 1/2 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 2 2/3 cups cook and shred Chicken, Boneless Breasts
  • 1/2 cups Cayenne Pepper Sauce
  • 1/4 cups Mayonnaise, Paleo
  • 1/4 cups Almond Flour

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 boat
  • 176 Calories
  • 10g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 63mg Cholesterol
  • 677mg Sodium
  • 4g Total Carb
  • 1g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 19g Protein
  • 2 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Maria Makes for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cut zucchini in half and place on foil lined baking sheet.
  2. Spray with cooking spray, and sprinkle with salt and pepper.
  3. Bake at 375 degrees for 15-20 minutes.
  4. Scoop out flesh of zucchini to make room for chicken.
  5. Add zucchini flesh to bowl.
  6. Add in chicken, hot sauce and mayonnaise.
  7. Stir in almond flour.
  8. Fill zucchini halves with mixture.
  9. Flash freeze.
  10. Once frozen, divide among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 375 degrees for 10-15 minutes.
  3. Broil for additional 5 minutes.

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