Buffalo Chicken Bowls

These were by far my favorite bowl I’ve made in a while. My boyfriend chopped all the veggies, his mom had made us gluten free chicken cutlets this weekend, and basically all I had to do was put it all together in a bowl and I was in heaven. If I could have chicken cutlets every day of my life I’d be a happy girl.

Ingredients:

2 gluten free chicken cutlets

Franks Red Hot buffalo sauce

Fresh spinach

1 cucumber

1 tomato

1 packet of instant white rice

Dairy free cheddar

1 avocado - sliced

1 yam cut into cubes

primal palate French onion seasoning

Dairy free ranch

Directions:

1. Cut the chicken cutlets into strips and add to a frying pan with approx 1/3 cup of franks red hot buffalo sauce. Cook on low for approx 10 minutes until all sauce is absorbed.

2. Fill bowl with fresh spinach, 1/4 cup of diced cucumbers, 1/4 cup of diced tomatoes.

3. Dice Yam and toss with healthy cooking spray and primal palate french onion seasoning. Then, on a baking sheet, bake on 425 for 20 minutes, until cubes get crispy.

4. Cook instant rice and split between 2 bowls.

5. Add dairy free cheese on top of rice so it melts slightly.

6. Slice avocado and add to bowl.

7. Top bowl with chicken cutlets, an extra drizzle of buffalo sauce and a drizzle of dairy free ranch.