Buffalo Chicken Bakes
A delicious meal prep recipe loaded with chicken, broccoli, and a delicious buffalo sauce all topped with cheese.
Servings: 5 bowls
Ingredients
- 30 ounces boneless, skinless chicken breast, cooked (shredded or cubed)
- 20 ounces broccoli florets
- 4 ounces 1/3 less fat cream cheese
- 1/4 cup + 1 tablespoon low-fat mayonnaise
- 1/4 cup + 1 tablespoon light sour cream
- 1/4 cup + 2 tablespoons frank's red hot
- 5 ounces cheddar cheese
- salt & pepper
Instructions
- Preheat your oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet. Spray lightly with cooking spray.
- Dice up the broccoli well and microwave or steam the broccoli until it's soft. I do 4 & 1/2 minutes in my microwave vegetable steamer.
- In a large mixing bowl combine the cooked broccoli, chicken, cream cheese, mayo, sour cream, hot sauce, half of the cheese, and some salt and pepper.
- Evenly divide into the containers and top with remaining cheese.
- Bake for 30 minutes or until the top is golden brown.
- Let cool before covering with lids and storing in the refrigerator for up to 5 days.
- Reheat in the microwave 2-3 minutes.
Notes
- Find in MyFitnessPal and the MacrosFirst app food database by searching, “Stay Fit Mom Buffalo Chicken Bakes.”
Nutrition
Serving: 1bowl | Calories: 492kcal | Carbohydrates: 14g | Protein: 55g | Fat: 24g | Fiber: 3g