For lunch this work week, I settled on a Buffalo Roasted Chicken and Cauliflower recipe — which was incredibly easy to make even though it consisted of three separate recipes.
First, I made the Buffalo Roasted Cauliflower, which was detailed in a blog post earlier this week.
The chicken was probably the easiest part of this entire recipe!
Literally ALL I did was place three boneless, skinless chicken breasts into a slow cooker, poured some Frank’s Red Hot on top, and cooked it on slow for 7-8 hours, until it was able to be shredded.
For lunch this week, I first filled a small bowl with some cauliflower, topped it with some shredded chicken, and enjoyed the bowl with 1/2 avocado and some homemade bleu cheese dressing.
For the bleu cheese dressing, I used bleu cheese and Greek yogurt. That’s it!
When it came time to pack this up, all I had to do was fill up my bowls and head off to work.
A very, very tasty and very easy work week lunch!