Buffalo Chicken Bowls

You know my love for all things buffalo. I share a ton of buffalo chicken recipes (including this gem which is another one of my favorites) – but this is such a great option that you can keep spicy, take away, or change up into a million different things.

I freaking love bowls. By that I mean – salad bowls, rice bowls, buddha bowls, you name it. They’re so easy to throw together, they’re filling, and they’re just SO DAMN GOOD. This is definitely something that’s always in the mix for us because it’s easy to prep – and meal prep has always been the key to fat loss for me and so many other people.  It’s something we are tackling in depth in our nutrition education group.

So, give this a whirl and tell me what you think of it!

Ingredients

Buffalo Chicken:
3 medium boneless skinless chicken breasts
1/4 cup Frank’s Red Hot Sauce
2 Tbsp grass-fed ghee
1 tsp salt
1 Tbsp avocado oil-based mayo

Side Salad:

2.5 cups of shredded butter lettuce
1 cup grape tomatoes halved
1 bunch green onions sliced thin
2 avocados – a 1/4 slice diced before serving
Primal kitchen ranch dressing – 2 Tbsp per serving

Rice:
5 cups of cooked organic brown rice

Instructions

Make the shredded chicken: combine the chicken breasts, Frank’s

 

Red Hot Sauce, ghee, and salt in the pot of your Instant Pot. Secure lid and cook on manual

, high pressure for 20 minutes. Quick release pressure and remove chicken breasts from pot. Shred with two forks. It will be easy – they will fall apart! Alternatively, you could use a slow cooker of low for 6-8 hours or high for 4-6 hours.

Add 1 tablespoon mayonnaise to your shredded chicken mixture and stir until sauce is mostly absorbed.

Prepare your rice. I use microwavable single servings, but you could also make a bunch at once.

Assemble your meal prep: evenly divide all ingredients among 5 meal prep containers (like these). Spoon the brown rice at one end of each container, place 1/2 cup of butter lettuce into the other end, then place 3/4 cup of shredded buffalo chicken in the middle. Top the lettuce with a sprinkle of sliced tomatoes. Sprinkle your whole dish with green onions. When you’re ready to eat your meal prep, serve with freshly diced avocado and 2 tablespoons of Primal Kitchen ranch dressing.

Makes 5 servings

Portion Fix Containers: 1 green, 1 blue, 1 orange, 1 red, & 1 yellow.
This gem came from Rachel Reaches

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