I'm so excited to introduce you to cheesy zucchini noodles! They're the delicious base of these Buffalo Chicken Bowls and they're so good! At just 5 net carbs per serving, this low carb bowl is the perfect keto meal and easy to meal prep!
Course Main Course
Prep Time 15minutes
Cook Time 10minutes
Marinating Time 30minutes
Total Time 55minutes
Author Whitney Bond
2poundsboneless skinless chicken breasts
Cheesy Zucchini Noodles
1poundzucchiniapproximately 3 medium size zucchinis (spiralized into zoodles)
Combine the chicken and buffalo sauce in a large bowl or plastic bag and place in the refrigerator for 30 minutes.
Remove the chicken from the refrigerator and place on a grill over medium high heat for 5-6 minutes per side or until the internal temperature is 165°F.
Remove the chicken from the grill and place on a cutting board to rest.
Heat a large skillet on the stove over medium high heat.
Add the zoodles and cook for 3-4 minutes.
Using tongs, remove the zoodles from the skillet and place on a paper towel lined plate.
Wrap the paper towel around the zoodles and squeeze out any remaining moisture, then set the zoodles aside.
Melt the butter over medium heat in a large saucepan.
Add the cream cheese and heavy cream and continue to cook, whisking frequently, until smooth and creamy, about 5 minutes.
Stir in the salt, pepper, mustard powder and shredded cheddar cheese.
Continue stirring until the cheese is fully melted, about 2-3 minutes.
Add the zucchini to the cheesy sauce and toss until all of the zoodles are covered in sauce, then transfer the cheesy zoodles to four separate bowls.
Slice the buffalo chicken and place it on top of the cheesy zoodles.
Add the optional toppings of your choice.
Optional Toppings are not included in the nutritional information provided.
Zoodles - if you do not have a spiralizer available, you can chop the zucchini into a small dice and follow the instructions as listed in the recipe.