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Buffalo Chicken Zoodle Bowl

A creamy and spicy buffalo sauce covering grilled chicken and spiralized zoodles. This dish is Whole30, Paleo and Keto compliant.

  • Total Time: 20 minutes
  • Yield: 2 people 1x


  • 2 large chicken breast (cubed )
  • 3/4 cup Franks Hot Sauce
  • 1 tbsp coconut aminos
  • 1 tbsp ghee
  • 1 garlic clove (pressed)
  • 2 large zucchinis (spiralized)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 tsp tapioca flour dissolved in 1 tbsp of water
  • Optional: Nutritional yeast


  1. Heat a skillet with 1 tbsp of olive oil over medium heat. Add the chicken breasts along with the pressed garlic to the skillet. Allow to brown and cook on each side 6 mins. Once the chicken is completely cooked, remove from the skillet.
  2. Remove the chicken breast, but leave the garlic. Add the Franks Hot Sauce, coconut aminos, ghee, salt and pepper. Slowly whisk in the tapioca flour dissolved in water.
  3. Using a spiralizer, spiralize both zucchinis and add the noodles to the sauce. Dice the chicken and add to the noodles and sauce.
  4. Allow the zoodles, chicken and sauce to simmer for 5 minutes. Transfer to a bowl and top with nutritional yeast.