Chicken & Potatoes:
Sweet potatoes (~4 / 1,550g)
Chicken breasts (550g)
Salt (to taste)
Black pepper (to taste)
Garlic powder (1 tsp)
Onion powder (1 tsp)
Buffalo sauce (80g)
Shredded romaine lettuce (130g)
Sliced red cabbage (130g)
Ranch:
Non-fat Greek yogurt (200g)
Fresh dill (~3 tbsp)
Lemon (wedge)
Fresh minced garlic (1 clove)
Garlic powder (1 tsp)
Onion powder (1 tsp)
Salt (1 tsp)
Black pepper (1-2 tsp)
Cashew milk (30g)
1. To make potatoes, dice into bite-size pieces (peeled or unpeeled) and layer onto a baking tray. Spray with oil then season with salt and black pepper. Bake at 450 degrees (F) for ~30 minutes, or until the potatoes are cooked to how you like.
2. Flattened the chicken breasts and place in an oiled skillet set over medium-heat heat. Spray with olive oil then season with salt, black pepper, garlic powder, and onion powder. Cooked until both sides of the chicken are colored, and the chicken reaches 165 (F) internally. Remove and cut up to serve.
3. To prep the ranch, combine the non-fat Greek yogurt, freshly chopped dill, minced garlic, salt, black pepper, garlic powder, onion powder, lemon juice, and milk (we use cashew milk for ours).
4. To prep, add the cooked chicken to one side of each of your containers, then add your diced potatoes to the middle, and finally, some sliced red cabbage and shredded lettuce to the other. Then top with the ranch and buffalo sauce. Enjoy 🙂
