Buffalo Chicken Zucchini Boats
4 medium zucchini (about 3 pounds)
1 pound boneless and skinless chicken breast
½ cup Frank’s Buffalo wing sauce (⅓ of the bottle)
½ cup shredded low-fat mozzarella cheese
Crockpot method: Add Chicken and buffalo sauce to the crockpot and cook 4-5 hours on low. Then shred chicken with forks.
Stovetop method: Boil chicken in water for for 7-9 minutes. Remove from heat, and drain water. Shred chicken with a fork and stir in buffalo sauce.
Preheat the oven to 400 degrees F. Spray a 9x13 inch baking dish with cooking spray.
Cut the zucchini in half, lengthwise. Use a spoon to scoop out the seeds and center out of each zucchini half, yielding a ¼ inch thick zucchini boat. Place the zucchini in the baking dish, cut-side up.
Spoon shredded buffalo chicken into the zucchini boats. Sprinkle the boats evenly with cheese.
Cover the baking dish with foil. Bake for 35 minutes
9.1g fat (3.8g saturated fat, 110mg cholesterol.) 7.6g carbohydrates (4.2g sugar, 2.2g fiber.) 42.7g protein. 1,077mg sodium.