Buffalo Chicken Whole30 Meal Prep
Ingredients
The chicken
-
2
medium
boneless skinless chicken breasts
-
¼
cup
Frank’s Red Hot Sauce
-
2
tablespoons
ghee
-
1
teaspoon
salt
-
1
tablespoon
Whole30 mayonnaise
The vegetables and rice
-
2
12-ounce bags
frozen cauliflower rice
-
1
head
romaine lettuce, shredded
-
1
cucumber
diced
-
1
cup
grape tomatoes, halved
-
1
bunch
green onions, sliced thin
-
2
avocados
peeled, seeded, and diced before serving
-
celery sticks
for garnish
The dressing
-
Whole30 ranch dressing
for drizzling
Instructions
- Combine chicken breasts, hot sauce, ghee, and salt in the Instant Pot without adding water. Cook on Manual High Pressure for 20 minutes and quick release the pressure.
- Remove the chicken, shred it, and return it to the pot. Add mayonnaise and cook on Sauté mode until the sauce is absorbed.
- In a separate saucepan, heat the frozen cauliflower rice over low heat until cooked through, seasoning with salt and adding turmeric for color if desired.
- Assemble the meal prep containers by dividing the ingredients: spoon cauliflower rice into one third, romaine into another third, and shredded chicken in the last third. Top with tomatoes and cucumbers, and serve with diced avocado and ranch dressing.
Nutrition Facts (estimated)
Servings
5
Calories
382
Total fat
30g
Total carbohydrates
18g
Total protein
15g
Sodium
939mg
Cholesterol
51mg
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