1/2 pound boneless skinless chicken breast
1/3 cup sriracha or your choice of buffalo wing sauce
1 Tbsp of soy sauce (if you are paleo, coconut aminos)
2 Tbsp of butter
1/2 tsp garlic
1/4 tsp cayenne (optional)
4 small baked sweet potatoes (substitute white potato if you don't care for sweet potato)
Ranch dressing (optional)
Place chicken in slow cooker and set on low
In a small saucepan on medium-high heat, combine the sriracha, soy sauce, garlic, butter, and cayenne (optional), until blended
Pour sauce into the slow cooker
Cook for 4-6 hours until chicken is cooked and tender
Remove chicken from slow cooker and shred or chop. Return chicken to the slow cooker and toss with the sauce
Serve chicken in baked sweet potatoes and drizzle with ranch dressing (optional)
Customize to your individual mean plan.
1 cup of greek yogurt (plain)
1/2 cup of basil leaves
1 clove of garlic
2 tsp olive oil
1 tsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
Blend in a food processor until smooth
Spoon into a serving bowl and stir in 5 oil-packed sun dried tomatoes cut into strips.
Season 4 boneless, skinless chicken breasts (1 lb) with 1/2 tsp salt and 1/4 tsp of black pepper.
Coat a grill pan with nonstick cooking spray; cook over medium-high 6 to 7 minutes per side, until cooked through. Serve with aioli and 3 cups cooked orzo or substitute Quinoa.
Adjust according to your customized meal plan