Bubba’s Buffalo Chicken Zucchini Boats
Gluten free, dairy free, Whole 30 friendly Oven – 375 degrees
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 4 1x
Scale
Ingredients
- 2 2/3 cups shredded, cooked chicken
- 1/2 tsp salt
- 1/2 cup Frank’s Red Hot
- 1/4 cup Whole30 Mayo (I use this recipe from The Healthy Foodie)
- 1/4 – 1/2 cup almond meal
- 4 small to medium zucchini
- Seasoning for Chicken:
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- Mayo:
- 1 full egg
- 1 egg yolk
- 1 cup of LIGHT TASTING olive oil – not EVOO
- Juice of 1/2 lemon
- pinch of salt
Instructions
- Preheat oven.
- Combine your spice rub and work it into the chicken.
- Place chicken
on an olive oil sprayed cookie sheet and bake for 15-20 mins - Put chicken into a bowl and let it cool
- Cut zucchini in half, season with salt and pepper, and spray with olive oil
- Bake on a cookie sheet for 15 mins
- Scoop out the insides of the zucchini
- Place the insides into a fine strainer or squeeze in a paper towel to get the excess moisture out
- Give them a rough chop
- Shred the chicken and add the zucchini insides, almond meal, mayo, and hot sauce
- Mix well and add the buffalo chicken into the zucchini boats
- Bake for 15 minutes
- Turn the oven to lo broil and cook for 5 mins until the top is golden brown
- To Make Whole 30 Mayo
- Place eggs, lemon juice and salt into a blender.
- Pulse once or twice
- Turn the blender on and slowly the stream the olive oil into the mixture
- This will emulsify and thicken like magic and voila!