Ingredients
Scale
2 chicken breasts
4 medium zucchinis
1/2 cup buffalo sauce (no alcohol)
4 oz cream cheese
2 tbsp unsalted butter
2 cloves garlic, minced
1 tsp ranch seasoning
1 tbsp chopped fresh chives
1/4 tsp black pepper
Instructions
Sauté zucchini noodles with garlic and 1 tbsp butter in a skillet over medium heat for 2-3 minutes
Add remaining 1 tbsp butter and sauté shredded chicken with 1/2 tsp ranch seasoning and pepper until fully cooked
Mix buffalo sauce and cream cheese into warm chicken until coated
Toss cooked zoodles into the chicken mixture
Top with remaining ranch seasoning and chopped chives
Notes
Use a spiralizer for zucchini noodles
Store leftovers in an airtight container in the fridge for up to 3 days
For crisp zoodles, pat dry before sautéing
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Skillet
- Cuisine: American
- Diet: Ketogenic
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 18g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 140mg