Who doesn’t love buffalo chicken? Though admittedly delicious, this dish is typically pretty heavy, greasy, and calorie-dense. So we took it upon ourselves to come up with a lighter version that skips the deep fryer and utilizes a base of freshly roasted bell pepper boats in place of heavily fried potatoes. Plus if you stick to our specific suggestions, we managed to keep this buffalo chicken meal prep recipe entirely Whole30-compliant. Keep reading, we promise to share all our secrets!
This meal prep recipe requires a fairly long cooking time because of the use of a slow cooker, but almost all of that time is completely passive. Plus everything comes together pretty quickly and easily once the slow cooker portion is complete. Pro tip: take care of Step 1 in the morning before you take the kids to school or run your errands, and finish up the quick 30 minutes of final prep in the afternoon. The slow-cooked chicken will be ready to go, cooked perfectly, and fork-tender. This buffalo chicken is easy, fuss-free, and completely delicious. It’s become one of our favorite meal prep recipes, and we hope you’ll love it too.
Remember how we mentioned that you can add this buffalo chicken to your list of Whole30-compliant meal prep recipes? Here come the details. All you have to do is serve it with cauliflower rice, make sure to use Frank’s Red Hot for the buffalo component, and source a Whole30-approved ranch dressing (such as the one made by Primal Kitchen). That’s it! Who knew you could enjoy something typically categorized as comfort food or bar grub while on Whole30? Your co-workers are going to be jealous. Last year’s Whole30 is already jealous. You’re all wizards, fam. And with 30+ grams of protein and less than 400 calories per serving, this buffalo chicken is truly worth adding to your year-round meal prep recipes.
Buffalo Chicken Stuffed Pepper Meal Prep Ingredients:
1 lb. boneless skinless chicken breast
1 cup chicken broth
1 TBS avocado oil
½ tsp Himalayan sea salt
1/4 tsp. garlic powder
1/2 cup Whole30 compliant hot pepper sauce (such as Frank’s Red Hot – NOT wing sauce)
4 large red peppers
4 cups cauliflower rice
1 TBS avocado oil
Lime, for serving
¼ cup Whole30 approved Ranch dressing (we like Primal Kitchen brand)
Ingredients
- 1 pound Boneless Skinless Chicken Breast
- 1 cup chicken broth
- 1 tbsp avocado oil
- 1/2 tsp Sea Salt
- 1/4 tsp Garlic Powder
- 1/2 cup Whole30 compliant hot sauce such as Frank's hot sauce - NOT wing sauce
- 4 large red peppers
- 4 cups riced cauliflower
- 1 tbsp avocado oil
- lime if desired
- 1/4 cup Whole30 compliant ranch we like Primal Kitchen brand
Instructions
- Place chicken in a slow cooker set on medium with 1 cup chicken broth, avocado oil, sea salt, and garlic powder and cook for 4-6 hour until tender.
- Remove chicken from slow cooker and shred with two forks and set aside.
- Preheat oven to 350 degrees and prepare a baking dish.
- Halve and de-seed the bell peppers and place in the baking dish face up.
- Divide chicken between pepper halves and top with hot sauce. Cover with aluminum foil and bake for 20-30 minutes, until the peppers are soft and tender.
- While the peppers are baking, prepare the cauliflower rice by heating on the stovetop with a bit of avocado oil and a pinch of salt and pepper. Saute for 5-8 minutes, until fragrant and tender.
- Divide cauliflower rice between 4 meal prep containers and top with 2 stuffed pepper halves, a wedge of lime, and optional dressing. Keeps in the fridge for 4 days.
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