½cupWhole30 compliant hot saucesuch as Frank's hot sauce - NOT wing sauce
4largered peppers
4cupsriced cauliflower
1tablespoonavocado oil
limeif desired
¼cupWhole30 compliant ranchwe 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.
Video
Notes
WW Smart Points= Green:5 Blue:4 Purple:4__Nutrition for 1 out of 4 servings:31g Protein | 15g Carbs | 17.4g Fat | 5.2g Fiber | 341 Calories