This was the first time I made this recipe and Luke and I both agreed that it should be added to our frequent recipe list. It couldn't be simpler and it's really really good. The chicken can be prepared in a number of ways. The original recipe called for it to be cooked in a slow cooker with the buffalo sauce. I didn't remember to put it in the crock pot before work, so I just poached the chicken in the buffalo sauce and then shredded it. I thought that turned out great! You could also top it with either ranch dressing or the more traditional blue cheese. Up to you! Make it your own!

Buffalo Chicken Bowl

Serves 4

Ingredients:
1 can whole kernel corn
1 can black beans, drained and rinsed
1 avocado
1/2 a pint cherry tomatoes, halved
2-3 chicken breasts
1 cup of your favorite buffalo sauce (we love Frank's)
Ranch or Blue Cheese dressing

Preparation Instructions:
Place chicken into medium sauce pan with buffalo sauce and bring to a boil. Once it's boiling, cover and reduce heat to simmer. Simmer for approximately 20 minutes, or until chicken is cooked through.

In a medium bowl, combine corn, black beans and diced avocado. Set aside. When chicken is cooked through, shred with two forks.

Serve vegetable mixture in individual bowls and top with portion of the chicken. Top with choice of dressing. We used ranch dressing. Enjoy!


Nutritional Information:
          Calories: 360
          Total Fat: 11.8 g
          Carbs: 33.5 g
          Fiber: 10.5 g
          Protein: 37.5 g

Recipe adapted from this recipe.