Buffalo Chicken Zucchini Rice Skillet recipe it a savory and tasty way to bring buffalo to your garden goodies. A healthy twist on a must-have flavor with a simple vegetarian twist.
(Gluten-Free, Low Carb, Vegetarian & Dairy-Free options)
Back on the buffalo chicken kick?? Yep. This Buffalo Chicken Zucchini Rice Skillet recipe brings it! #NoShame.
After you make this you also will have zero shame and find yourself making it multiple times during the week.
It is the perfect way to use up your zucchini in the garden, eat healthier AND feel like you aren’t eating as healthy as you are.
Those ARE the best dinners. Am I right?
Just like the Quinoa Enchilada dinner of ours. I feel so satisfied but the amount of fiber and protein in that dinner alone makes it the perfect ‘cheat’ meal … without actually cheating.
That is this Buffalo Chicken Zucchini Rice Skillet as well.
You are more than welcome to make your own rice. I’ll stick to my efficient method. Throw it in the microwave while I begin browning the chicken and by the time I’m ready for the rice it’s just a simple, drain and dump into the skillet maneuver.
Efficiency … seriously I don’t have time for anything else lately.
We just need dishes just like this Buffalo Chicken Zucchini Rice Skillet.
Buffalo Chicken Zucchini Rice Skillet Recipe
Dinner
Gluten-Free, Dairy-Free options
American
Yield: 6
Prep Time:8 min
Cook Time:22 min
Total Time:30 min
Ingredients:
- 1 pound ground chicken (Use our vegetarian substitute for vegetarian/vegan option)
- 1 small yellow onion, chopped
- 2 Tablespoons minced garlic
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 2 small zucchini, chopped
- 2 large roma tomatoes, chopped
- 2 cups cooked cauliflower rice or brown rice.
- 1/2 cup hot sauce (I love franks red hot personally) Add more hot sauce to your tastes.
- 1 cup shredded cheddar and/or Monterey jack cheese.
- 1/2 cup greek yogurt
Directions:
- 1. Heat a large skillet over medium heat.
- 2. Add ground chicken, cook until chicken is browned.
- 3. Stir in salt, pepper, cayenne pepper, onion, garlic, zucchini and tomatoes.
- 4. Cook until zucchini is tender. About 5 minutes.
- 5. Stir in cooked brown rice, hot sauce and cheese.
- 6. Remove skillet from heat, stir in yogurt.
- 7. Serve immediately and season with additional hot sauce to your taste.
Author: Lindsay
Recipe Video:
Nutrition Information:
Calories: 300
Other nutrition information: Total Fat: 14g , Saturated Fat: 5.5g , Trans Fat: 0g , Cholesterol: 75mg , Sodium: 940mg , Total Carb: 21g , Dietary Fiber: 3g , Total Sugars: 4g, Protein 20g
How much did you love this recipe?
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(2 votes, average: 4.50 out of 5)
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