- 1 lb chicken breast, cooked then shredded
- 1 1/3 Tbsp avocado oil
- 2/3 cup carrots, diced
- 1 red bell pepper, diced
- 1/2 cup white onion, diced
- 1 1/2 cup cauliflower rice, frozen & thawed
- 1 1/2 cup white rice, cooked
- 1 tsp garlic powder
- 1 tsp dried parsley
- 2 egg whites
- 3/4 cup buffalo sauce
- 1/4 cup nonfat Greek yogurt
- salt and pepper to taste
Add the carrots, onions and bell pepper to the skillet. Sprinkle with garlic powder, dried parlsey, salt and pepper. Cook for a few minutes until translucent (about 4 minutes). Add the thawed cauliflower rice and white rice to the skillet. Stir and cook for another 4 minutes.
In a large mixing bowl, whisk together the egg whites, buffalo sauce and Greek yogurt. Mix the shredded chicken in the bowl, then stir in the veggies.
Preheat the oven to 375 F. Meanwhile, heat a large skillet over medium heat with the avocado oil.
Transfer to a baking dish and bake uncovered 22-25 minutes. Remove from the oven and serve immediately!