Ingredients

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Buffalo chicken stuffed zucchini

2 cups shredded chicken, cooked
1/3 cup buffalo sauce (See below for AIP)
3 large zucchinis
1/4 cup shredded cheddar cheese (omit, or sub this for paleo/AIP)
2 tbsp ranch dressing (sub this for AIP)
2 tbsp green onion

AIP buffalo sauce (see notes on preperation)

2 tbsp coconut cream
2 tbsp coconut milk
1 tbsp honey
1 tbsp coconut aminos
1/2 tsp onion powder
1 tsp garlic powder
1 tsp ginger powder
1/4 tsp turmeric
1/4 tsp smoked salt
1–2 tsp horseradish powder (adjust to taste)
1/2 tsp arrowroot starch

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Instructions

Preheat the oven to 375 F and grease a 9×13″ baking dish with avocado oil.
Combine the chicken and buffalo sauce well and set aside.
Slice the zucchini in half vertically and use a spoon to scoop out the flesh inside the zucchini. Place in the baking dish.
Stuff the zucchini with the chicken and transfer to the preheated oven. Bake for 20-23 minutes or until the zucchini is tender. Add the cheese (if using) and return to the oven for 2-4 minutes to allow the cheese to melt.
Remove from the oven and allow to cool slightly before topping with ranch dressing and green onion to serve.

Notes

If you are making AIP buffalo sauce: While the poppers cook, combine the ingredients for the sauce in a pot and whisk well. Cook on the stove on medium heat for 5 minutes, whisking often until the sauce thickens. Remove from the heat.

All nutrition facts are estimated and will vary. Nutrition facts do not include any optional side dishes.

Nutrition

Fat: 13.6g
Carbohydrates: 11.3g
Fiber: 3.3g
Protein: 40.6g