This has quickly become one of my favorite healthy lunches. You have the spiciness of the chicken, the crunch of the sweet corn, black beans for extra protein, and the coolness of Greek yogurt ranch dressing. This is also great to have for a summer dinner.
6 chicken breasts
1 cup Frank’s hot sauce
1 tablespoon garlic, minced
2 cans corn, rinsed and drained
2 cans black beans, rinsed and drained
Hidden Valley Greek yogurt ranch dressing
sliced cherry tomatoes
1, Bake chicken with hot sauce and garlic for 30 minutes at 350 degrees. When done, shred chicken and set aside to cool.
2. Add rinsed and drained black beans and corn into a bowl, Add the optional cherry tomatoes and sliced avocado.
3. Scoop veggies in a bowl, top with chicken, and drizzle with Green yogurt ranch dressing.
If the Greek ranch dressing isn’t available, add a packet of ranch to 1 1/3 cup plain Greek yogurt, and 3 tablespoons of milk. Mix together and serve on top of buffalo chicken bowls.
If it’s too hot to use the oven, bake chicken in the slow cooker for 3 hours on high or 6 hours on low.
I like to serve this somewhat warm but not very hot. If you’re using chicken from the fridge, heat it in the microwave for 20-30 seconds, if desired.
A quick shortcut I sometimes do is use the Perdue grilled chicken in the packages and shred that up for the bowls if I’m short on time.