Buffalo Chicken Zoodle Bowl
A creamy and spicy buffalo sauce covering grilled chicken and spiralized zoodles. This dish is Whole30, Paleo and Keto compliant.
Servings: 2 people
Author: Ashley McCrary
- 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
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.
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