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!
1poundzucchiniapproximately 3 medium size zucchinis (spiralized into zoodles)
2tablespoonsbutter
2ouncescream cheesecubed
½cupheavy cream
½teaspoonsalt
½teaspoonblack pepper
½teaspoonmustard powder
1cupcheddar cheeseshredded
Optional Toppings
1avocadodiced
½cupcherry tomatoeshalved
1jalapenothinly sliced
Instructions
Buffalo Chicken
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.
Zoodles
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.
Cheesy Sauce
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.
Bowls
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.
Notes
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.