Bright Line Eats

This is a batched recipe great for meal prep and for freezing! I ate this with 11oz of roasted cauliflower and butternut squash, and with 3oz of tomatoes on the side. The sauce counts as a condiment and fat, but was delicious and nice on top of the roasted veggies.

Start by cutting up 2 1/2 lbs of chicken (I used breast) and one onion.

With the sauté setting set to HI on your InstantPot sauté the onion in 1 tbsp olive oil and season with salt and pepper. Once translucent, remove and set aside. Batch sear the chicken, only allowing to cook on the outside until just brown, don’t overcook!

Remove the chicken and deglaze the pan with 1 cup water and 1 1/2 cups of no sugar buffalo sauce.

Add in 2 tbsp each: salt, pepper, dill weed, garlic powder, onion powder and parsley. Add back in the onion and chicken as well.

Set your InstantPot to pressure cook on HI for 10 minutes. Let is natural release for an addition 5 and then release the pressure.

Mix in 8oz of cream cheese while still hot.

I made 2 meals for the week and two freezer meals out of this, and my husband had at least 2 meals out of it as well. This is a delicious alternative to wings if you don’t want to deal with the bones and mess!!

Recipe to follow.

shredded buffalo chicken

• 2 1/2 lbs boneless, skinless chicken breast
• 1 onion, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup water
• 1 1/2 cups no sugar buffalo sauce
• 2 tbsp salt
• 2 tbsp pepper
• 2 tbsp dill weed
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 2 tbsp parsley
• 8oz cream cheese

Cut chicken into 2 inch pieces and chop onion.

Using the sauté setting on HI on your InstantPot sauté the onion in olive oil, seasoning with salt and pepper. Remove and set aside when translucent. Next sear the chicken until just brown on the outside, but not cooked all the way through, remove and set aside.

Deglaze the pan with the water and buffalo sauce. Then add in all of the spices, onion and chicken.

Cook on the high pressure setting after sealing the lid for 10 minutes. Allow to naturally release for 5 minutes and then release pressure.

While it is still hot, stir in the cream cheese.

Serve over roasted veggies or cauliflower rice.

Makes 8 servings

1 serving = 4oz of chicken and 2oz of sauce, which is full protein, fat and condiment.

Enjoy!