Buffalo Chicken

Oh my wow, you guys. This chicken is so simple and SO YUMMY. So when you've got one of those nights where you don't want anything "fancy" but plain old chicken just doesn't sound appetizing, THIS IS YOUR RECIPE!

Ingredients

Serving Size for four

4tbsp hot sauce of your choice

2tbsp white vinegar

1tsp garlic powder

1tsp ground paprika

1 dash of ground cayenne pepper (to taste)

16oz chicken breast

Preparation

Preheat oven to 375 degrees. Combine 1tbsp hot sauce, vinegar, garlic powder, paprika and cayenne pepper in large ziploc bag. Seal and shake to mix. Add chicken, seal and shake to coat. Marinate in bag in fridge for about 30 minutes. Place chicken on baking sheet and discard any remaining marinade. Bake for 20-30 minutes, until chicken is no longer pink in the middle. When chicken is baked, cover with remaining hot sauce.

THAT'S IT!!! Add whatever sides you want and ENJOY! 

If you are using portion control containers, your container count for one portion of chicken only is:

1 red, 1tsp

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Chicken Fried Rice (Meal Preppable)

Who doesn't love Chinese food?? This recipe is so easy you'll never have to order out for Fried Rice again!! This is also SUUUUPER easy to meal prep! Cook rice and chicken ahead of time, chop the veggies, then just sauté veggies real quick and assemble on meal night. So doable, right???

Also, like most of my recipes, veggies are easily interchangeable to meet yours and your family's likes.

Ingredients

Serving Size is 4

16oz diced (as small as you can) and cooked chicken

1 carrot

1 onion

1 clove garlic

2 zucchinis

2 small heads of broccoli or 1 large

Rice of your choice (white or brown)

Drizzle of low sodium soy sauce

Preparation

Prepare rice. Dice and cook chicken, lightly seasoning with sea salt and pepper. Dice veggies to same size as chicken. Lightly oil skillet, add onion and sauté until almost translucent. Add garlic and stir for 1-2 minutes, without letting garlic burn. Add carrots and sauté 2-3 minutes. Add zucchini and broccoli and sauté 3-4 minutes. Set aside. Put prepared rice into skillet and "fry" for about 5 minutes. Turn off heat. Add back in veggies and chicken, drizzle with soy sauce, and mix. 

If you are using portion control containers, here is your container count for one serving:

1 yellow, 1 red, 2 green

(You could up the protein by adding two scrambled eggs, making it 2 red)

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Chicken Stir Fry (Meal Preppable)

So when I've made Stir Fry in the past, it's always covered in soy sauce. Maybe that isn't even real stir fry. Maybe this is how it's supposed to be made. I honestly don't know. So I was skeptical when this recipe wasn't loaded with soy sauce. Looking at the picture, it doesn't look like there is sauce at all. But guys, this is DELICIOUS! The little bit of sauce is just enough to give it amazing flavor but not overdoing it (which I'm sure is unhealthy).
Also, I LOADED this with veggies, because I'm trying to make sure I'm getting more veggies each day, but you can cut back the veggies, swap out the veggies, just use one kind. Whatever you want! Same with the rice. I used white rice this time, but you could easily use brown rice as well. You could even cut the carbs all together and not have rice! You could swap the proteins out for shrimp or steak. The possibilities are endless with this dish! I love versatile recipes!!

Ingredients

(Serving Size of 4)
16 oz cubed, cooked chicken
1 red onion
2 bell peppers
1 bunch of broccolini
1 bunch of baby boy choy
Rice as prepared on box/bag
1 clove garlic (or more if you like garlic like I do!)
1 tbsp low-sodium soy sauce
2 tsp rice vinegar
1 tbsp olive oil
4 tbsp low sodium chicken broth.

Preparation
Cube and cook chicken, if not done already (side note: this would be a great prepare ahead meal. cook the chicken ahead of time, chop all your veggies, cook your rice, then you just have to quickly cook veggies and assemble on meal night!!). Set aside. Prepare rice. Add olive oil to skillet on medium high heat. Add onion and cook until beginning to turn translucent. Add garlic and cook for 1-2 minutes. Add bell peppers and sauté 3-4 minutes. Add broccolini and sauce 3-4 minutes. Add baby boy choy and sauté 2-3 minutes. Add soy sauce, vinegar and chicken broth. Cook, stirring frequently, for 1-2 minutes. Turn off heat. Add chicken and mix all together. Put rice in a bowl and top with chicken and veggie mixture. Yummm.

For those of you using portion control containers, here is your count for one serving:
1 red, 2 green, 1 yellow, 1tsp

For more recipes, go to Fitness, Food and Fun

fb.me/beachbodyfitnessfoodandfunbymegan