A healthy low-carb meal prep featuring chicken breast covered in a satisfying buffalo sauce.
4 Chicken Breasts
1 Tbsp Oil (vegetable, olive, or avocado)
1.5 teaspoons Salt
1 teaspoon Pepper
1/2 Cup Frank’s RedHot Sauce
1/4 Cup Butter (or oil like avocado)
8 oz Carrot Sticks
8 oz Celery Sticks
4 oz Greek Yogurt Ranch
Preheat your grill on high for 10-15 minutes, until it is about 450F.
While the grill is preheating, brush your chicken with oil and season both sides with salt and pepper.
Cook five minutes on each side. ( I recommend checking your chicken’s internal temperature with an electric thermometer at this point, to ensure it is 165F at it’s thickest part.)
Remove from the grill and let rest for 5 minutes (you can make the sauce below while you wait).
Preheat your oven to 425F.
While the oven is preheating, brush your chicken with oil and season both sides with salt and pepper.
Place your chicken on a baking sheet (I recommend using parchment paper or a silpat) and cook for 20 minutes, until chicken is done.
Remove the chicken from the baking mat and place on a cutting board. Allow to rest for 5 minutes while you make the sauce below.
Add the butter to a medium saucepan over medium heat. Once the butter has melted, add the hot sauce and stir to combine. Allow to simmer 1-2 minutes, stirring occasionally.
Remove from heat and drizzle or brush over your chicken breast.
Divide the greek yogurt into four small sauce containers and seal with lids.
Prepare four meal prep containers. Add the carrot and celery sticks as well as the ranch.
Add your chicken breast once it has completely cooled, then seal your meal prep containers with their lids.
Store in the fridge up to 5 days.
Keywords: chicken meal prep, low carb lunch