Buffalo Chicken Stuffed Zucchini Boats

Heat a skillet over medium heat. Add olive oil to coat the pan then add the chicken breasts. If they’re different sizes, pound them out first to be about equal in size to cook at the same time. Cook covered for 7 minutes, flip, cook 7-8 more until internal temp is 165F. Then add to a bowl and let it cool down a bit. Once it’s cool, take two forks and shred the chicken. Then add 1/2 cup hot sauce, garlic powder, and a little salt. Mix it all up, making sure every piece is coated. For the zucchini boats: Take a spoon, scoop out the center, then bake at 400F for 15 minutes. Then add the cooked buffalo shredded chicken into them, add the cheese on top, cook 5 more minutes. Add any toppings you’d like!