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5 from 1 vote

Buffalo Chicken Zoodle Bowl

A creamy and spicy buffalo sauce covering grilled chicken and spiralized zoodles. This dish is Whole30, Paleo and Keto compliant.
Prep Time20 minutes
Course: Main Dish
Servings: 2 people
Author: Ashley McCrary

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • Using a spiralizer, spiralize both zucchinis and add the noodles to the sauce. Dice the chicken and add to the noodles and sauce.
  • Allow the zoodles, chicken and sauce to simmer for 5 minutes. Transfer to a bowl and top with nutritional yeast.

Notes

Below you will find links to the products used in this recipe:
Coconut aminos
https://amzn.to/2KRDtF7
Tapioca Flour
https://amzn.to/2MTUCvh
Nutritional Yeast
https://amzn.to/2NAAyzk
Spiralizer
https://amzn.to/2KUGmSf
Ghee
https://amzn.to/2NymRRm