NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 medium Sweet potato

0.5 tbsp Ghee

2 tbsp Buffalo hot sauce

0.25 cup Non-fat Greek yogurt

0.5 tsp Garlic powder

0.5 tsp Dried dill

0.25 cup Celery

0.25 cup Carrots

1 tbsp Green onions

0.25 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into bite-sized pieces.

• 3

  Toss sweet potato cubes with avocado oil, sea salt, and black pepper on the baking sheet.

• 4

  Roast sweet potatoes for 20-25 minutes until golden brown and tender.

• 5

  While potatoes roast, poach or pan-sear the chicken breast until cooked through, then shred with two forks.

• 6

  In a small saucepan, melt the ghee and whisk in the buffalo hot sauce over low heat.

• 7

  Combine the shredded chicken with the buffalo sauce mixture until well coated.

• 8

  In a small bowl, whisk together Greek yogurt, garlic powder, and dried dill to create a clean ranch drizzle.

• 9

  Assemble the bowl by layering roasted sweet potatoes, buffalo chicken, sliced celery, and shredded carrots.

• 10

  Garnish with sliced green onions and a generous drizzle of the yogurt ranch.