Shredded Buffalo Chicken

Slow-cooked shredded buffalo chicken with brown rice & quinoa mix, carrots, celery, cherry tomato and tahini ranch dressing

Available sizes:

Standard

Extra Protein

Low-Carb

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Yellow Onion, Chicken Thigh, Chicken Breast, Ground Black Pepper, Garlic Powder, Onion Powder, Paprika, Olive Oil, Himalayan Pink Salt, Sweet Baby Rays Buffalo Sauce, Cherry Tomatoes, Celery, Carrots, Sea Salt, Brown Rice, Quinoa, Water, Lemon Juice, Onion Powder, Dijon Mustard, Dill, Tahini, Garlic Cloves, Chives

No Allergens described

Standard portion

Calories: 457
Protein: 40.55gr
Total Carbohydrate: 38.17gr
Total Fat: 16.39gr
Dietary Fiber: 5.55gr
Total Sugars: 1.62gr

Extra Protein portion

Calories: 566
Protein: 56.78gr
Total Carbohydrate: 40.23gr
Total Fat: 20.21gr
Dietary Fiber: 6.06gr
Total Sugars: 1.62gr

Low-Carb portion

Calories: 326
Protein: 36.68gr
Total Carbohydrate: 12.47gr
Total Fat: 14.82gr
Dietary Fiber: 3.71gr
Total Sugars: 1.62gr

Remove sauce cup. Microwave for 2-3 minutes until heated through. SKILLET: Heat olive oil in a pan over medium heat, add contents (add a few splashes of water to help steam if necessary), cover, heat through until steaming hot. AFTER: Plate, add sauce and enJOY!