Buffalo Chicken Stuffed Zucchini Boats

Heat a skillet over medium heat.

Add olive oil to coat the pan and then add the chicken breasts. If they are different sizes, pound them out first to make them approximately equal in size for even cooking.

Cook the chicken covered for 7 minutes, then flip and cook for another 7-8 minutes until the internal temperature reaches 165°F.

Transfer the chicken to a bowl and let it cool slightly.

Once cooled, shred the chicken using two forks.

Add 1/2 cup hot sauce, garlic powder, and a little salt to the shredded chicken. Mix well to ensure every piece is coated.

Preheat the oven to 400°F

For the zucchini boats, use a spoon to scoop out the center of each zucchini and then bake them at 400°F for 15 minutes.

After baking, fill the zucchini boats with the cooked buffalo shredded chicken, top with feta cheese, and bake for an additional 5 minutes.

Add any desired toppings and serve.