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Shredded Buffalo Chicken
Shredded Buffalo Chicken
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DF
SF
Slow-cooked shredded buffalo chicken with brown rice & quinoa mix, shaved carrots, celery, cherry tomato and tahini ranch dressing
BEFORE: Loosen lid and remove sauce cup.
MICROWAVE: Microwave for 2-3 minutes until heated through (keep lid on but loose to allow steam to escape when microwaving).
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!