NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Ghee

2 tbsp Buffalo sauce

1 cup Cauliflower rice

0.5 cup Sweet potato

0.5 cup Celery

0.5 cup Carrots

0.25 whole Avocado

2 tbsp Greek yogurt

0.25 tsp Garlic powder

0.25 tsp Dried dill

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with a light spray of avocado oil and a pinch of sea salt, then roast for 20 minutes until tender.

• 3

  Season the chicken breast with garlic powder, sea salt, and black pepper, then bake or pan-sear until the internal temperature reaches 165°F.

• 4

  Once the chicken is cooked, dice or shred it and toss in a bowl with the buffalo sauce and melted ghee until well coated.

• 5

  In a separate skillet, sauté the cauliflower rice over medium heat for 3 to 5 minutes until just softened.

• 6

  Whisk the Greek yogurt with dried dill and a teaspoon of water in a small ramekin to create a clean-eating ranch drizzle.

• 7

  Divide the cauliflower rice into meal prep containers and top with buffalo chicken, roasted sweet potatoes, sliced celery, shredded carrots, and fresh avocado.

• 8

  Drizzle the yogurt ranch over the bowls just before serving or store it in a small side container for later.