Buffalo Chicken Quinoa Zucchini Boats

Happy hump day!

I’ve got a great recipe for you all today but first can we just talk about something? About how much I am in love with this stuff:

It’s so good and good for you! I first steeped it in about 3/4 a cup hot water and then filled the rest of my glass with cold water and ice. Best iced tea I’ve had in a while. And they have these cute quotes attached to each tea bag too!

Now, lets get to today’s recipe! I’ve seen zucchini boats all over the Internet lately and have been wanting to try them. I bought these giant zucchini from my local farmers market and they are perfect for something like that! So I decided to combine a few things and this recipe is what popped out! Buffalo chicken quinoa zucchini boats!

Buffalo Chicken Quinoa Zucchini Boats


2-3 zucchini’s
1 chicken breast
1 carrot, chopped
1 celery stalk, chopped
2 tbsp chives
4 oz reduced fat cream cheese
1/2 cup plain Greek yogurt
1/4 cup hot sauce
1/4 cup crumbled blue cheese
1 cup shredded mozzarella cheese
1/2 cup cooked quinoa

Preheat the oven to 400•F. Cook quinoa according to package instructions. (I got this big bag of quinoa from BJ’s for like $3-$4 and its lasted me forever!) Bring a large pot of water to boil.

While you’re waiting for the water to boil, season chicken with salt and pepper and sauté until no longer pink. (I used 4 chicken tenders instead of a breast because it was what I had on hand)

Cut your zucchini’s in half length wise. Cut it so the curve is facing up so that the halves will lie flat.

Place the halves in the boing water for 1-2 minutes just to soften them up a little bit.

When the chicken and zucchini are done, put them to the side to cool.

Next, in a mixing bowl combine cream cheese, yogurt, and hot sauce.

Add the blue cheese, 1/2 cup of the mozzarella cheese and the quinoa.

And lastly, dice up the chicken and add to the bowl along with the carrots, celery, and chives. Stir until well mixed so you get a little of everything in every bite!

Now back to the zucchini. Using a spoon, scoop out the insides to form a boat shape ( I was able to carve the inside out in strips so I got some great zucchini noodles out of this recipe too!!)

Put them in a 9×13 pan.

Fill with the filling!! I sprinkled some extra hot sauce on top and the put the remaining mozzarella cheese on top.

Put in the oven uncovered for 20 minutes until the cheese is all melted and just starting to brown.

Mmmmm soo good!! Let it set up for a hot second…

Then dig in!!!

Hope your guys enjoy this recipe!! Next time I make it I think I’m going to try some toasted Panko breadcrumbs on top!!

Question of the day:

What’s your favorite kind of tea?