BUFFALO CHICKEN is my favorite staple!
It reminds me of my childhood and getting wings with my family for sporting events…so I wanted to make a healthier version (that includes a lot more veggies too!!)
My two favs I used in this recipe:
Paleo Buffalo Chicken Plate
- 2 tsp Avocado Oil
- 1 small Sweet Potato (diced)
- 4 oz Chicken Breast
- 1 cup Kale (chopped)
- 5 Mushrooms (sliced)
- 5 Cherry Tomatoes (sliced)
- 1 tbsp Buffalo Sauce
- Dairy-Free Ranch
- Green Onion (diced)
- Garlic Power, Pink Salt, + Pepper (to taste)
Preheat oven to 450 and prepare baking sheet with parchment paper.
Once oven is preheated, add sweet potato slices to pan with avocado oil sprayed on both sides and sprinkle with pink salt and pepper. Bake for 30 minutes.
Meanwhile, bring a pot to boil over medium-high heat. Once boiling add chicken, reduce heat to medium and cover. Allow chicken to cook until heated through (about 20 minutes).
Next, take two separate pans and heat 1 tsp of avocado oil into each.
In the second pan, add sliced tomatoes and mushrooms with garlic, pink salt, and pepper to taste. Sauté for 10 minutes or until soft, stirring continually.
Add kale into one pan with garlic, pink salt, and pepper to taste. Sauté for 7 minutes or until soft, stirring continually.
Once chicken is cooked through, mix shred with a fork and mix with 1 tbsp buffalo sauce.
Prepare place with sliced sweet potatoes, kale w/ mushrooms and tomatoes on top, and chopped green onions. Drizzle dairy free ranch over top.