Light Buffalo Chicken Stuffed Zucchini Boats
Nutrition per serving
Ingredients
- 4 medium zucchini
- 500g cooked chicken breast, shredded
- 80ml buffalo hot sauce
- 120g plain Greek yogurt
- 60g reduced-fat cheddar, grated
- 2 celery stalks, finely diced
- 1 small red onion, finely diced
- 2 garlic cloves, minced
- 1 tsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- Salt and black pepper, to taste
- 2 spring onions, sliced, to serve
- Lime wedges, to serve
Instructions
Heat the oven to 200°C. Halve the zucchini lengthwise and scoop out the centers with a spoon, leaving a 1cm shell; chop the scooped flesh and set aside.
Toss the shredded chicken with the buffalo sauce, Greek yogurt, diced zucchini flesh, garlic, smoked paprika, onion powder, salt and pepper.
Brush the zucchini shells lightly with olive oil and place them cut-side up in a baking dish.
Fill each boat generously with the buffalo chicken mixture and mound it slightly.
Scatter over the grated cheddar and bake 20–25 minutes until the cheese is melted and golden and the zucchini is tender.
Rest for 3 minutes, scatter over the celery, red onion and spring onions, and serve with lime wedges.
These buffalo chicken zucchini boats are my weeknight proof that spicy comfort food can still fit a weight-loss plan. Halved zucchini get hollowed into sturdy little boats, then stuffed with shredded chicken breast tossed in buffalo sauce and Greek yogurt — all the heat and creaminess with half the fat of blue-cheese versions. A light blanket of reduced-fat cheddar melts and blisters in the oven. Each boat packs 34 grams of protein, and at 330 calories it's a dinner that actually fills you up. It's 40 minutes start to finish, and the filling meal-preps like a dream. Serve with celery sticks and a squeeze of lime.
