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Buffalo Chicken Bowl

Buffalo Chicken Bowl

Prep time: 15 minutes | Cook time: 30 minutes

4 Servings | Calories: 380 | Protein: 33 | Fat: 12 | Carbs: 32

Gluten-Free, Dairy-Free

INGREDIENTS

  • 1 lb. boneless, skinless chicken breast
  • 1 cup buffalo sauce
  • ½ lemon, juiced
  • 2 Tbsp. ranch seasoning OR ranch seasoning below
  • ½ Tbsp. garlic powder
  • 1 Tbsp. coconut oil
  • 1 cup frozen corn kernels
  • ½ 12oz. can black beans
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets, steamed
  • 1 red bell pepper, diced
  • 1 avocado, diced

Ranch Seasoning

  • 2 Tbsp. dried parsley
  • 2 tsp. dried dill
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. black pepper
  • 1/2 tsp. dried chives

DIRECTIONS

  1. Preheat oven to 400F.
  2. Toss chicken in large bowl with buffalo sauce, lemon juice, ranch seasoning, and garlic powder. Transfer all to large baking pan and bake for 18-25 minutes.
  3. While chicken is baking, heat skillet over medium heat. Add coconut oil. When fully melted, add broccoli and bell peppers. Sauté about 5 minutes until slightly browned.
  4. Add ¼ cup water to pan, cover and steam until tender, 3-4 minutes.
  5. Transfer steamed broccoli and peppers to large mixing bowl. Add black beans, corn and cherry tomatoes. Mix to combine. Set aside.
  6. When chicken is fully cooked, shred n baking pan and stir to fully incorporate remaining sauce in pan. Let sit for 10 minutes.
  7. Add shredded chicken to veggie bowl mixture and stir until fully incorporated.
  8. Top with avocado and enjoy!