Buffalo Chicken Bowl
- Serving Size4
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts
- 6oz plain, full-fat Greek yogurt
- 5-6 T hot sauce (depending on how spicy you like it)
- ¼ tsp garlic powder
- 1 T apple cider vinegar
- salt and pepper, to taste
For the Salad:
- 2 large zucchini noodles (spiralized or cut thinly)
- 1 large carrot noodles (spiralized or cut thinly)
- ½ cup halved cherry tomatoes
- ¼ cup parmesan, optional
- Avocado, optional
Directions
1
Place the chicken in a medium pot and cover with water and a pinch of salt. Cover the pot and bring to a boil over high-heat. Once boiling, reduce the heat to medium-low and let cook for 12-15 minutes or until chicken is cooked through and no longer pink on the inside.
2
While chicken cooks, place the Greek yogurt, hot sauce, garlic powder, apple cider vinegar, salt and pepper in the bottom of a medium mixing bowl and whisk to combine. Add the shredded chicken, zucchini noodles, carrot noodles, and toss well to combine.
3
Divide the salad onto four plates and top each with cherry tomatoes.
Recipe adapted from: inspiralizer.com
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