NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

2 cup Cauliflower rice

0.5 cup Carrots

0.5 cup Celery

2 tbsp Buffalo sauce

2 tbsp Greek yogurt

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

1 tbsp Fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Rub the chicken breast with olive oil, garlic powder, sea salt, and black pepper.

• 3

  Place the chicken on a baking sheet and roast for 20-25 minutes or until the internal temperature reaches 165°F.

• 4

  While the chicken cooks, dice the carrots and celery into small, bite-sized pieces.

• 5

  In a large skillet over medium heat, sauté the cauliflower rice for 5-7 minutes until tender and slightly golden.

• 6

  Once the chicken is finished, let it rest for 5 minutes before dicing it into cubes.

• 7

  In a small bowl, toss the diced chicken with the buffalo sauce until evenly coated.

• 8

  Divide the cauliflower rice into meal prep containers, then top with the buffalo chicken, raw carrots, and raw celery.

• 9

  Whisk the Greek yogurt with a teaspoon of water to create a drizzle consistency and pour over the bowls.

• 10

  Garnish with freshly chopped chives before serving or sealing for later.