Here’s the delish recipe I mentioned yesterday. It’s based off this Buffalo Chicken recipe from FabFitFun, edited to fit what was available in my kitchen:
Ingredients:
For the chicken:
8 pieces of boneless, skinless chicken tenders or breasts
½ onion, diced
4 garlic cloves
16 ounces fat free low sodium chicken broth
some salt, some pepper, some cayenne pepper
For the wraps:
Large butter lettuce leaves (I found mine at Whole Foods)
Directions:
1. In a Crock-Pot, combine chicken, onions, garlic, and broth, enough to cover chicken. (Pour in extra water if the can of broth isn’t enough.) Cover and cook on low for 7 hours (I did this while I was sleeping). I turned the crock pot off when i woke up, then did step 2 when I got home from work.
2. Turn the crock pot on high for about 10 mins, just enough to slightly heat up. Remove the chicken from the pot, and leave the broth in the pot. Shred the chicken with a fork (if everything goes as planned, it should fall right apart), return chicken to the slow cooker with the broth and set to on high for an additional 30 minutes.
3. Use tongs to remove the chicken shreds from the broth and put into the lettuce cups. We then made a healthy guac (avocados+tomatoes+onion+salt+pepper+a bit of salsa) and put that on top, then a couple of sliced fresh tomatoes.
After we ate all the chicken there was still some pieces of chicken/onion/garlic left in the broth; I put that in the fridge and it made for a really tasty chicken soup to eat for the next two days. The original recipe says throw it out but it was so good!
If you’re looking for other Paleo-friendly recipes, check out PaleoPlan.com. Last week MM made the Turkey Vegetable Meatballs and the Roasted Carrots & Onions with Honey Balsamic Glaze. Both were really good!
