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+ servings

Buffalo Chicken Ranch Whole30 Meal Prep (Whole30 Meal Prep)

A Whole30 meal prep idea that's easy and loaded with flavor. Cauliflower rice, shredded buffalo chicken, veggies, and ranch dressing make this meal prep recipe a favorite. Keto, paleo, low carb.
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Yield:5 meal prep bowls

Equipment

  • Instant Pot
  • Meal prep containers

Ingredients

  • 2 medium boneless skinless chicken breasts
  • ¼ cup Frank's Red Hot Sauce
  • 2 tablespoons ghee
  • 1 teaspoon salt
  • 1 tablespoon Whole30 mayonnaise
  • 2 12-ounce bags frozen cauliflower rice
  • salt
  • pinch turmeric if desired
  • 1 head romaine lettuce shredded
  • 1 cucumber diced
  • 1 cup grape tomatoes halved
  • 1 bunch green onions sliced thin
  • 2 avocados peeled, seeded, and diced before serving
  • Whole30 ranch dressing for drizzling
  • celery sticks for garnish

Instructions

  • If you do not have an Instant Pot, see Note for alternate directions for chicken using a slow cooker.
  • Make your shredded chicken: combine chicken breasts, Frank's Red Hot Sauce, ghee, and salt in the pot of an Instant Pot. Do not add water. Secure lid and cook on Manual, high pressure for 20 minutes. Quick release pressure and remove chicken breasts from the pot. Shred with two forks then return to pot. Add in 1 tablespoon mayonnaise and cook on Sauté mode a few minutes until sauce is absorbed.
  • Put frozen cauliflower rice in a saucepan with a lid and place over low heat. Cook until thawed and cooked through, seasoning with salt. Add a pinch of turmeric for color, if desired, and stir very well to combine. Remove from heat.
  • Assemble your meal prep: evenly divide all ingredients among 4-6 meal prep containers. Spoon cauliflower rice into 1/3 of each container, place romaine into 1/3 of each container, then place chicken in other 1/3. Top with tomatoes and cucumbers, then sprinkle with green onions. Serve with freshly diced avocado, cucumber sticks, and plenty of Whole30 Ranch dressing.

Notes

  • If you do not have an Instant Pot, make chicken in a slow cooker instead: In the pot of a slow-cooker, combine chicken, Frank's Red Hot Sauce, ghee, and salt. Do not add water. Cook on low for 6 to 8 hours, or cook on high for 4 to 6 hours. After about 3/4 of the time, shred the chicken breasts with two forks then add 1 Tbsp. mayonnaise. Stir to coat and let the chicken cook for a few minutes longer, or until sauce is absorbed.
 
 
Recipe yields approximately 5 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 5. Result will be the weight of one serving.

Nutrition

Serving Size: 1meal prep bowl | Calories: 382kcal | Protein: 15g | Fat: 30g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 939mg | Potassium: 1168mg | Total Carbs: 18g | Fiber: 13g | Sugar: 6g | Net Carbs: 5g | Vitamin A: 11385IU | Vitamin C: 54mg | Calcium: 85mg | Iron: 3mg
Recipe By:Cheryl Malik