Ingredients
Method
Buffalo Chicken
- Combine chicken and buffalo sauce in a large bowl or plastic bag, then refrigerate for 30 minutes.
- Remove chicken from the refrigerator. Grill over medium-high heat for 5-6 minutes per side, or until the internal temperature reaches 165°F.
- Remove chicken from the grill and place on a cutting board to rest.
Zoodles
- Heat a large skillet over medium-high heat on the stove.
- Add zoodles and cook for 3-4 minutes.
- Using tongs, remove zoodles from the skillet and place them on a paper towel-lined plate.
- Wrap the paper towel around the zoodles, squeeze out any remaining moisture, then set the zoodles aside.
Cheesy Sauce
- Melt butter over medium heat in a large saucepan.
- Add cream cheese and heavy cream. Continue to cook, whisking frequently, until smooth and creamy, about 5 minutes.
- Stir in salt, pepper, mustard powder, and shredded cheddar cheese.
- Continue stirring until the cheese is fully melted, about 2-3 minutes.
Bowls
- Add zucchini to the cheesy sauce and toss until all zoodles are covered. Transfer the cheesy zoodles to four separate bowls.
- Slice the buffalo chicken and place it on top of the cheesy zoodles.
- Add optional toppings of your choice.
Nutrition
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.