Buffalo Chicken Bowl

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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