2900 calorie high protein meal plan
In just a few clicks, generate your own 2900 calorie high protein meal plan or follow the 7-day sample plan. Either way you'll get a full grocery list and easy-to-follow recipes for the week.
Option 1: Generate your own plan
This will create a customizable diet plan where you can pick the recipes and swap/randomize meals until you have something you like.
Option 2: Pre-made plan with PDF
This pre-made PDF plan (2925cal, 248g protein, 202g net carbs, 106g fat, 42g fiber per day) cannot be customized.
Day 1
2950cal, 238g protein, 150g net carbs, 135g fat, 44g fiber
2 1/2 serving(s) (343cal, 70p, 6c, 2f)
1 serving(s) (180cal, 9p, 2c, 14f)
2 serving(s) (646cal, 29p, 50c, 33f)
1 1/2 serving(s) (345cal, 7p, 14c, 23f)
1 serving(s) (258cal, 32p, 13c, 8f)
1/6 cup(s) (166cal, 6p, 2c, 13f)
12 oz (847cal, 82p, 32c, 40f)
1 1/2 serving(s) (155cal, 5p, 30c, 0f)
Day 2
2900cal, 300g protein, 152g net carbs, 103g fat, 44g fiber
2 1/2 serving(s) (343cal, 70p, 6c, 2f)
1 serving(s) (180cal, 9p, 2c, 14f)
1 serving(s) (411cal, 19p, 28c, 21f)
2 bar (490cal, 40p, 52c, 10f)
1/2 serving(s) (115cal, 2p, 5c, 8f)
1 serving(s) (258cal, 32p, 13c, 8f)
1/6 cup(s) (166cal, 6p, 2c, 13f)
16 oz (592cal, 102p, 3c, 19f)
4 oz mushrooms (95cal, 4p, 3c, 7f)
1 1/2 serving(s) (260cal, 18p, 38c, 1f)
Day 3
2875cal, 228g protein, 220g net carbs, 98g fat, 50g fiber
1 1/4 serving(s) (309cal, 23p, 36c, 7f)
3 egg(s) (208cal, 19p, 1c, 14f)
2 sweet potato(s) (862cal, 60p, 75c, 29f)
1 cup(s) (115cal, 2p, 25c, 1f)
1 serving(s) (193cal, 6p, 28c, 5f)
2 cup(s) (139cal, 4p, 12c, 1f)
6 cherry tomatoes (21cal, 1p, 3c, 0f)
15 oz (686cal, 98p, 7c, 29f)
1 serving(s) (174cal, 12p, 25c, 1f)
3/4 serving(s) (173cal, 4p, 7c, 11f)
Day 4
2875cal, 229g protein, 178g net carbs, 121g fat, 42g fiber
1 1/4 serving(s) (309cal, 23p, 36c, 7f)
3 egg(s) (208cal, 19p, 1c, 14f)
1 sandwich(es) (542cal, 25p, 26c, 36f)
1 cup(s) (249cal, 28p, 29c, 2f)
1 serving(s) (183cal, 9p, 3c, 15f)
1 serving(s) (193cal, 6p, 28c, 5f)
2 cup(s) (139cal, 4p, 12c, 1f)
6 cherry tomatoes (21cal, 1p, 3c, 0f)
15 oz (686cal, 98p, 7c, 29f)
1 serving(s) (174cal, 12p, 25c, 1f)
3/4 serving(s) (173cal, 4p, 7c, 11f)
Day 5
2975cal, 250g protein, 222g net carbs, 102g fat, 39g fiber
1 1/4 serving(s) (309cal, 23p, 36c, 7f)
3 egg(s) (208cal, 19p, 1c, 14f)
3 sandwich(es) (774cal, 73p, 89c, 10f)
1 serving(s) (234cal, 12p, 25c, 5f)
3 meatloaves (839cal, 95p, 39c, 32f)
2 serving(s) (199cal, 7p, 5c, 14f)
Day 6
2950cal, 248g protein, 223g net carbs, 100g fat, 39g fiber
1 1/2 slice(s) (171cal, 6p, 18c, 7f)
2 container (261cal, 28p, 26c, 5f)
12 cherry tomatoes (42cal, 2p, 6c, 0f)
2 sandwich(es) (698cal, 59p, 61c, 18f)
1 cup(s) (249cal, 28p, 29c, 2f)
1 1/3 serving(s) (77cal, 1p, 12c, 1f)
3 meatloaves (839cal, 95p, 39c, 32f)
2 serving(s) (199cal, 7p, 5c, 14f)
Day 7
2925cal, 244g protein, 267g net carbs, 80g fat, 37g fiber
1 1/2 slice(s) (171cal, 6p, 18c, 7f)
2 container (261cal, 28p, 26c, 5f)
12 cherry tomatoes (42cal, 2p, 6c, 0f)
2 sandwich(es) (698cal, 59p, 61c, 18f)
1 cup(s) (249cal, 28p, 29c, 2f)
1 1/3 serving(s) (77cal, 1p, 12c, 1f)
5 zucchini boat(s) (695cal, 93p, 18c, 25f)
2 3/4 cup(s) (315cal, 5p, 70c, 1f)
Grocery List (65 items)
Nut and Seed Products
Sunflower kernels
2 oz (57g)
Almonds
4 oz (108g)
Roasted pumpkin seeds, unsalted
4 tbsp (30g)
Beverages
Water
1/2 gallon (2112mL)
Protein powder
4 scoop (1/3 cup ea) (120g)
Sweets
Cocoa powder
5 tsp (9g)
Honey
4 tbsp (84g)
Dairy and Egg Products
Nonfat greek yogurt, plain
1 3/4 container (292g)
Sliced cheese
2 slice (3/4 oz ea) (42g)
Whole milk
5 cup (1171mL)
Parmesan cheese
1 cup (94g)
Eggs
13 1/4 medium (582g)
Low fat cottage cheese (1% milkfat)
3 cup (678g)
Plain lowfat yogurt
4 1/2 cup (1103g)
Butter
1 tbsp (14g)
Cheddar cheese
6 3/4 tbsp, shredded (47g)
Other
Protein powder, chocolate
5 scoop (1/3 cup ea) (155g)
Protein bar (20g protein)
2 bar (100g)
Coleslaw mix
1 cup (90g)
Mixed greens
2 cup (60g)
Cottage cheese & fruit cup
4 container (680g)
Vegetables and Vegetable Products
Mushrooms
6 1/2 oz (183g)
Kale leaves
1 3/4 bunch (298g)
Mashed potato mix
1 1/2 oz (43g)
Tomatoes
7 1/2 medium whole (2-3/5" dia) (933g)
Fresh spinach
16 1/4 cup(s) (488g)
Sweet potatoes
2 sweetpotato, 5" long (420g)
Onion
1/2 small (35g)
Fresh parsley
1 1/2 sprigs (2g)
Garlic
2 clove (6g)
Zucchini
2 1/2 medium (490g)
Fats and Oils
Olive oil
5 3/4 tbsp (86mL)
Oil
11 3/4 g (12mL)
Mayonnaise
2 tbsp (30mL)
Spices and Herbs
Thyme, dried
2 tsp, ground (3g)
Salt
1/4 oz (6g)
Lemon pepper
1 tbsp (7g)
Black pepper
1 1/2 g (1g)
Paprika
1/4 oz (6g)
Yellow mustard
2 dash or 1 packet (1g)
Balsamic vinegar
1/2 tbsp (8mL)
Garlic powder
1/2 tbsp (5g)
Chipotle seasoning
1/4 tbsp (2g)
Baked Products
Bread
1 3/4 lbs (800g)
Fruits and Fruit Juices
Lemon
1 3/4 small (102g)
Avocados
3 1/2 avocado(s) (704g)
Fruit juice
30 fl oz (900mL)
Blackberries
4 cup (576g)
Lemon juice
1/2 tbsp (8mL)
Grapes
2 2/3 cup (245g)
Finfish and Shellfish Products
Tilapia, raw
2 1/2 lbs (1176g)
Cereal Grains and Pasta
All-purpose flour
1/3 cup(s) (42g)
Poultry Products
Boneless skinless chicken breast, raw
2 1/4 lbs (958g)
Legumes and Legume Products
Lentils, raw
14 tbsp (168g)
Hummus
10 tbsp (150g)
Chickpeas, canned
1/2 can (224g)
Pork Products
Bacon
2 slice(s) (20g)
Soups, Sauces, and Gravies
Pesto sauce
4 tbsp (64g)
Barbecue sauce
3/4 cup (204g)
Apple cider vinegar
1/2 tbsp (0mL)
Frank's red hot sauce
1/4 cup (67mL)
Breakfast Cereals
Breakfast cereal
5 3/4 serving (173g)
Sausages and Luncheon Meats
Chicken cold cuts
3/4 lbs (340g)
Turkey cold cuts
1 lbs (454g)
Beef Products
Ground beef (93% lean)
30 oz (851g)
breakfast prep - 2 days
1. Double chocolate protein shake
345 cals, 70p, 6c, 2f (per meal)
2 1/2 cup(s) (593mL)
2 1/2 tsp (5g)
5 tbsp (88g)
2 1/2 scoop (1/3 cup ea) (78g)
Recipe has been scaled from original by 2.5x. Adjust cook times and pan sizes accordingly.
1
Put all ingredients in a blender.
2
Mix until well-blended. Add more water depending on your preferred consistency.
3
Serve immediately.
lunch prep - 1 days
1. Grilled cheese with mushrooms
645 cals, 29p, 50c, 33f (per meal)
1 cup, chopped (70g)
1 tbsp (15mL)
2 tsp, ground (3g)
4 slice(s) (128g)
2 slice (3/4 oz ea) (42g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
In a skillet over medium heat, add the oil, mushrooms, thyme, and salt and pepper to taste. Sauté until golden.
2
Put the cheese on one slice of bread and put the mushrooms on top.
3
Close the sandwich and put it back in the pan until cheese has melted and bread is toasty. Serve.
4
Note: To make in bulk, make all of the mushrooms and store in an air-tight container. Heat up and build the sandwich as usual when ready to eat.
2. Simple kale & avocado salad
345 cals, 7p, 14c, 23f (per meal)
3/4 bunch (128g)
3/4 small (44g)
3/4 avocado(s) (151g)
Recipe has been scaled from original by 0.75x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.
dinner prep - 1 days
1. Almond crusted tilapia
845 cals, 82p, 32c, 40f (per meal)
3/4 lbs (336g)
1/2 cup, slivered (54g)
1/3 cup(s) (42g)
2 dash (1g)
1 tbsp (15mL)
1
Take half of the almonds and combine them with the flour in a shallow bowl.
2
Season fish with salt and dredge in flour mixture.
3
Add the oil to a skillet over medium heat and add fish and cook about 4 minutes on each side, until golden. Transfer to a plate.
4
Take the remaining almonds and put them in the pan, stirring occasionally for about a minute until toasted.
5
Sprinkle almonds over fish.
6
Serve.
2. Instant mashed potatoes
155 cals, 5p, 30c, 1f (per meal)
1 1/2 oz (43g)
Recipe has been scaled from original by 0.38x. Adjust cook times and pan sizes accordingly.
1
Prepare potatoes according to instructions on package.
2
Also, try different brands if you don't like what you get, some are much better than others.
snack prep - 2 days
1. Protein shake (milk)
260 cals, 32p, 13c, 8f (per meal)
1
Mix until well-combined.
2
Serve.
dinner prep - 1 days
1. Lemon pepper chicken breast
590 cals, 102p, 3c, 19f (per meal)
1 tbsp (7g)
1/2 tbsp (8mL)
1 lbs (448g)
1
First, rub the chicken with olive oil and lemon pepper. If cooking on stovetop, save some oil for the pan.
2
STOVETOP
3
Heat the rest of olive oil in a medium skillet over medium heat, place chicken breasts in and cook until edges are opaque, about 10 minutes.
4
Flip to the other side, then cover the pan, lower the heat and cook for another 10 minutes.
5
BAKED
6
Preheat oven to 400 degrees Fahrenheit.
7
Place chicken on broiler pan (recommended) or baking sheet.
8
Bake for 10 minutes, flip and bake 15 more minutes (or until internal temperature reaches 165 degrees Fahrenheit).
9
BROILED/GRILLED
10
Setup oven so top rack is 3-4 inches from heating element.
11
Set oven to broil and preheat on high.
12
Broil chicken 3-8 minutes on each side. Actual time will vary based on thickness of breasts and proximity to the heating element.
2. Lentils
260 cals, 18p, 38c, 1f (per meal)
Recipe has been scaled from original by 0.38x. Adjust cook times and pan sizes accordingly.
1
Cooking instructions of lentils can vary. Follow package instructions if possible.
2
Heat lentils, water, and salt in a saucepan over medium heat. Bring to a simmer and cover, cooking for about 20-30 minutes or until lentils are soft. Drain any extra water. Serve.
3. Sauteed mushrooms
95 cals, 4p, 3c, 7f (per meal)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a skillet over medium heat.
2
Add mushrooms to the skillet and cook until softened, about 5-10 minutes.
3
Season with salt/pepper and any spices or herbs you have on hand. Serve.
lunch prep - 1 days
1. Avocado BLT
410 cals, 19p, 28c, 21f (per meal)
2 tbsp (30g)
2 slice(s) (20g)
1/4 avocado(s) (50g)
2 slice(s), thin/small (30g)
1 dash (0g)
2 slice (64g)
1/4 cup(s) (8g)
1 dash (0g)
1
Cook bacon according to package.
2
Toast bread.
3
Spread hummus over bread.
4
Layer one slice with lettuce, bacon, avocado, and tomato.
5
Season with salt and pepper.
6
Top with the other slice.
2. Simple kale & avocado salad
115 cals, 2p, 5c, 8f (per meal)
1/4 bunch (43g)
1/4 small (15g)
1/4 avocado(s) (50g)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.
dinner prep - 2 days
1. Parmesan crusted tilapia
685 cals, 98p, 7c, 29f (per meal)
1 cup (94g)
1 1/4 tbsp (19mL)
30 oz (840g)
2 1/2 tsp (6g)
Recipe has been scaled from original by 1.25x. Adjust cook times and pan sizes accordingly.
1
Preheat the oven to 400°F (200°C).
2
Line a baking sheet with aluminum foil.
3
In a small bowl, mix together Parmesan cheese, paprika, and a pinch of salt and pepper.
4
Coat the tilapia fillets with olive oil, then place them on the prepared baking sheet. Press the Parmesan mixture onto the top of the tilapia.
5
Bake in the preheated oven for 10 to 12 minutes, or until the fish flakes easily with a fork.
2. Simple kale & avocado salad
175 cals, 4p, 7c, 12f (per meal)
3/4 bunch (128g)
3/4 small (44g)
3/4 avocado(s) (151g)
Recipe has been scaled from original by 0.75x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.
3. Lentils
175 cals, 12p, 25c, 1f (per meal)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Cooking instructions of lentils can vary. Follow package instructions if possible.
2
Heat lentils, water, and salt in a saucepan over medium heat. Bring to a simmer and cover, cooking for about 20-30 minutes or until lentils are soft. Drain any extra water. Serve.
lunch prep - 1 days
1. Pesto chicken sweet potatoes
860 cals, 60p, 75c, 29f (per meal)
4 tbsp (64g)
1/2 lbs (227g)
2 sweetpotato, 5" long (420g)
1
Microwave sweet potato(s) for 4-7 minutes, or until soft. (Optional: bake in 400F (200 C) oven for 45 min to 1 hr instead)
2
Meanwhile, put raw chicken in a pot and cover with about an inch of water. Bring to a boil and cook for 15-20 minutes until chicken is done.
3
Transfer chicken to a bowl and shred with 2 forks.
4
Add pesto to chicken and mix well. Stuff sweet potatoes with chicken mixture. Serve.
breakfast prep - 3 days
1. Breakfast cereal with protein milk
310 cals, 23p, 36c, 7f (per meal)
10 tbsp (150mL)
1 1/4 serving (38g)
5/8 scoop (1/3 cup ea) (19g)
Recipe has been scaled from original by 1.25x. Adjust cook times and pan sizes accordingly.
1
Mix protein powder and milk together in a bowl until there are no clumps. Add cereal.
2
Just find a cereal you like where a serving is in the 100-150 calorie range. Realistically, you could pick any breakfast cereal and just scale the serving size to be in that range since pretty much all breakfast cereals are going to have a very similar macronutrient breakdown. In other words, your choice of breakfast cereal is not going to make or break your diet, since they're mostly all just a quick, high-carbohydrate morning meal.
2. Boiled eggs
210 cals, 19p, 1c, 14f (per meal)
9 large (450g)
Recipe has been scaled from original by 4.5x. Adjust cook times and pan sizes accordingly.
1
Note: Pre-cooked eggs are available in many grocery chains, but you can make them yourself from raw eggs as described below.
2
Place the eggs in a small sauce pan and cover with water.
3
Bring water to boil and continue boiling until eggs reach desired doneness. Typically, 6-7 mins from point of boiling for soft boiled eggs and 8-10 mins for hard boiled eggs.
4
Peel the eggs, season to taste (salt, pepper, sriracha are all good) and eat.
snack prep - 2 days
1. Breakfast cereal
195 cals, 6p, 28c, 5f (per meal)
1
Just find a cereal you like where a serving is in the 100-150 calorie range. Realistically, you could pick any breakfast cereal and just scale the serving size to be in that range since most breakfast cereals are going to have a very similar macronutrient breakdown.
2. Cherry tomatoes
20 cals, 1p, 3c, 0f (per meal)
12 cherry tomatoes (204g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Rinse tomatoes, remove any stems, and serve.
3. Blackberries
140 cals, 4p, 12c, 1f (per meal)
4 cup (576g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Rinse blackberries and serve.
lunch prep - 1 days
1. Egg salad sandwich
540 cals, 25p, 26c, 36f (per meal)
3 medium (132g)
2 tbsp (30mL)
1/4 small (18g)
1 dash (0g)
1 dash (0g)
2 slice (64g)
1 dash (1g)
2 dash or 1 packet (1g)
1
Put the eggs in a small saucepan and fill it with water until eggs are covered.
2
Bring the water to a boil and continue boiling for 8 minutes.
3
Remove the saucepan from the stove and douse the eggs in cold water. Let them stand in the cold water until cool (~5 mins).
4
Peel the eggs and mash them together with the remaining ingredients besides the bread. If you prefer you can chop the eggs (instead of mashing them) before mixing them with everything else.
5
Spread the mixture on 1 slice of bread and top with the other.
3. Cottage cheese & honey
250 cals, 28p, 29c, 2f (per meal)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Serve cottage cheese in a bowl and drizzle with honey.
snack prep - 3 days
2. Avocado
175 cals, 2p, 2c, 15f (per meal)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Open the avocado and scoop out the flesh.
2
Sprinkle with lemon or lime juice as desired.
3
Serve and eat.
lunch prep - 1 days
1. Bbq deli chicken sandwich
775 cals, 73p, 89c, 10f (per meal)
1 cup (90g)
6 tbsp (102g)
3/4 lbs (340g)
3 slice(s) (96g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Create sandwich by spreading barbecue sauce over the half the bread and fill with chicken and coleslaw. Top with remaining bread. Serve.
2. Easy chickpea salad
235 cals, 12p, 25c, 5f (per meal)
1 1/2 sprigs (2g)
1/2 tbsp (0mL)
1/2 tbsp (8mL)
1/2 cup cherry tomatoes (75g)
1/4 small (18g)
1/2 can (224g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients to a bowl and toss. Serve!
dinner prep - 2 days
1. Bbq glazed meatloaf
840 cals, 95p, 39c, 32f (per meal)
1/4 tbsp (2g)
6 tbsp (90mL)
6 tbsp (102g)
1/4 tbsp (2g)
3 slice (96g)
30 oz (851g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425°F (220°C).
2
In a medium bowl, soak the bread in the water. Break it up with your hands until it becomes pasty.
3
Add beef, garlic powder, chipotle seasoning and some salt and pepper to the bowl. Mix gently until combined.
4
Form beef mixture into small loaves (use number of loaves listed in the recipe details).
5
Place meat loaves on a baking sheet and brush with the barbeque sauce. Bake until meat loaves are browned and cooked through, 15-18 minutes. Serve.
2. Simple sauteed spinach
200 cals, 7p, 5c, 14f (per meal)
2 clove (6g)
4 dash, ground (1g)
4 dash (3g)
2 tbsp (30mL)
16 cup(s) (480g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Heat the oil in the pan over medium heat.
2
Add the garlic and sauté for a minute or two until fragrant.
3
Over high heat, add the spinach, salt, and pepper and stir rapidly until spinach has wilted.
4
Serve.
lunch prep - 2 days
1. Turkey & hummus deli sandwich
700 cals, 59p, 61c, 18f (per meal)
1/2 tsp (3mL)
1 cup (30g)
4 slice(s), thick/large (1/2" thick) (108g)
4 tbsp (60g)
4 slice(s) (128g)
1/2 lbs (227g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Assemble sandwich by layering the turkey, tomatoes, and mixed greens on top of the bottom slice of bread. Dress the tomatoes and greens by drizzling oil on top and seasoning with some salt/pepper.
2
Spread the hummus on the top slice of bread, top the sandwich, and serve.
3. Cottage cheese & honey
250 cals, 28p, 29c, 2f (per meal)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Serve cottage cheese in a bowl and drizzle with honey.
breakfast prep - 2 days
1. Toast with butter
170 cals, 6p, 18c, 7f (per meal)
2. Cherry tomatoes
40 cals, 2p, 6c, 0f (per meal)
24 cherry tomatoes (408g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Rinse tomatoes, remove any stems, and serve.
3. Cottage cheese & fruit cup
260 cals, 28p, 26c, 5f (per meal)
4 container (680g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Mix cottage cheese and fruit portions of the container together and serve.
dinner prep - 1 days
1. Buffalo chicken zucchini boats
695 cals, 93p, 18c, 25f (per meal)
1 tsp (3g)
6 2/3 tbsp, shredded (47g)
10 oz (284g)
1/4 cup (67mL)
6 2/3 tbsp (117g)
2 1/2 medium (490g)
Recipe has been scaled from original by 0.83x. Adjust cook times and pan sizes accordingly.
1
Place raw chicken breasts into pot and cover with an inch of water. Bring to a boil and cook for 10-15 minutes until chicken is fully cooked.
2
Transfer chicken to plate and set aside to cool.
3
Preheat oven to 400°F (200°C).
4
Cut zucchini in half lengthwise. Using a spoon, scoop out the inside of the zucchini and transfer zucchini insides to a large bowl and reserve for later.
5
Place the zucchini boats on a baking sheet and season with some salt and pepper. Bake for 10 minutes.
6
Meanwhile, make the filling. Once chicken is cool enough to handle, shred it with two forks. Add the shredded chicken to the bowl with the zucchini insides and combine with the Greek yogurt, half of the cheddar cheese, buffalo sauce, garlic powder and some salt and pepper. Mix.
7
Remove zucchini boats from oven. Spoon chicken mixture into the cavity and top with remaining cheese.
8
Bake for 20-25 minutes. Serve.