Buffalo sauce is the answer to all of my problems. Who feels the same way? I love incorporating buffalo sauce into my meals because they can make any healthy and nutritious meal taste 10x better.
I use Primal Kitchen's Buffalo Sauce that is made out of cashew butter so you get a healthy fat source! This bowl is filled with great sources of protein: chicken, Greek yogurt in the chicken marinade, and edamame.
It's the perfect balanced bowl to make yourself after a long day at school/work or after the gym! So, grab your favorite buffalo sauce and let's get cookin!
Yields: 1
Prep time: 15 minutes
Total time: 30 minutes (the whole bowl doesn't take much effort to make, it's just the chicken breast that needs to bake in the oven)
This recipe is dairy free and gluten free.
Ingredients:
1. 1 chicken breast
2. Primal Kitchen's Buffalo Sauce
3. ½ head of lettuce finely diced
4. 1 finely diced scallion
5. ¼ finely diced green bell pepper
6. 1 finely diced celery
7. Trader Joe's Rice Medley (so easy and a great source of whole grains - heat up 1 package and use your desired amount)
8. ¼ cup of cooked edamame
9. Extra virgin olive oil
10. ½ lemon
Marinade for chicken breast:
1. ½ TBSP Greek yogurt
2. 1-2 TBSPs buffalo sauce depends how spicy you want it
3. Salt to your liking
4. Black pepper to your liking
Instructions:
1. First, preheat your oven to 400.
2. Prep your chicken breast first - place your chicken breast in a Ziplock bag and use a meat pounder to flatten the chicken. In that same bag now add the ingredients in for the marinade. Mix the marinade around in the bag. Then add the chicken breast onto a baking sheet. Bake in the oven until cooked through. Probably 15 minutes.
3. While you're waiting, add ingredients 3-6 into a serving bowl.
4. Have your rice medley and edamame warmed up. Add into the bowl.
5. The chicken should be done. Slice into thin strips and add to the bowl. What I like to do is taste a tiny piece of the chicken and see if it needs anything "extra" like salt or sauce.
6. I drizzled more buffalo sauce on the salad and the juice of ½ lemon. Then seasoned with salt.
