Buffalo Chicken Bowl

Buffalo Chicken Bowl

  • Serving Size4


    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



    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.


    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.


    Divide the salad onto four plates and top each with cherry tomatoes.

    Recipe adapted from: inspiralizer.com            

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