Meal Prep Recipes
Buffalo Chicken Breakfast Bowls
Prep Time: 10 Minutes Cook Time: 20 Minutes
Carbohydrates: 16g Fat: 18g Protein: 35g
Makes 4 Servings
- 1 large chicken breast
- 5 eggs
- 1 green pepper
- 4oz sliced mushrooms
- 2 medium russet potatoes
- 2-3 Tbsp buffalo sauce
- 3 Tbsp olive oil
- Salt and pepper to taste
For the Potatoes
- Preheat your oven to 400F.
- Wash and cut your potatoes into a medium dice.
- Spread on a sheet pan and drizzle with 1 Tbsp of olive oil. Season with salt and pepper.
- Bake for 10 minutes then remove and flip. Cook an additional 5-7 minutes or until crispy
For the Chicken
- Butterfly the chicken breast so it will cook quicker and more evenly. Season with salt and pepper.
- Add 1 Tbsp of olive oil in a grill pan or skillet over medium heat. Cook the chicken until it has reached an internal temperature of at least 165F.
- Cut into a small dice of about 1/4" cubes. Mix in buffalo sauce.
For the Peppers and Mushrooms
- Wash and cut the pepper into a large dice. Add 1 Tbsp of olive oil to a skillet over medium heat.
- Cook the peppers for 3-4 minutes and then add in the mushrooms. Cook until soft.
For the Eggs
- Scramble and cook 5 eggs.
- Combine all ingredients together and mix
Divide your ingredients evenly between 4 containers.
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