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Dinner Lunch Moderate Calories Recipes Whole30

Whole30® Open-faced Buffalo Chicken Sandwiches

Ingredients

Chicken
1 chicken breast
½ cup Frank’s RedHot sauce

Coleslaw

¼ cup pineapple
2 tablespoons apple cider vinegar
2 tablespoons Whole30-compliant ranch
¼ teaspoon salt
⅛ teaspoon Chipotle chili powder
7 ounces coleslaw mix

Buffalo sauce

2 tablespoons Frank’s RedHot sauce
2 tablespoons Whole30-compliant ranch

Sweet potato hash

1 sweet potato, grated
2 green onions, diced
2 eggs
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic

Directions

Trim the chicken, then cut into two thin fillets.
Place the hot sauce in a resealable, plastic bag, then add the chicken.
Marinate for at least 30 minutes or overnight.
While chicken is marinating, make the coleslaw.
In a blender, add the pineapple, vinegar, ranch, salt, and chili pepper.
Blend until smooth.
Place the coleslaw in a medium-sized bowl, then pour the sauce over it.
Stir well until everything is well coated.
Store in the fridge until ready to use.
In a small bowl, mix together the ingredients for the buffalo sauce.
Cover and refrigerate for later use.
Preheat the grill.
In a medium-sized bowl, add all the ingredients of the hash, stirring until well combined.
Heat a nonstick pan on medium-high heat.
Place about ½ cup of the sweet potato hash in the pan.
Use the back of a spatula to flatten the hash down.
Cook for about 5 minutes, flip, then cook for an additional 5 minutes.
Continue with the remaining hash mixture.
Place the chicken on the grill, then cook for about 5 minutes on each side, or until the internal temperature reaches 165°F.
To assemble, top the sweet potato hash with 1 cup of the coleslaw, then 1 chicken fillet.
Drizzle about two tablespoons of the buffalo sauce over the top.
Enjoy!

NUTRITIONAL INFO	PER SERVING
Calories	430 (230 from fat)
Total fat	26g
Saturated fat	3.5g
Cholesterol	270mg
Sodium	3250mg
Carbohydrate	30g (6g dietary fiber, 9g sugar)
Protein	23g

WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Chicken Pad Thai Salad

Ingredients 2 chicken breasts, grilled and sliced into strips 8 cups shredded green cabbage 2 cups shredded carrots 1 cup canned mandarin oranges, drained ¾ cup cilantro, chopped ¾ cup green onions, chopped ¾ cup chopped raw peanuts Pad Thai Dressing 6 tablespoons lime juice 1/4 cup soy sauce (gluten-free if needed) 1 tablespoon Sriracha (more or less to taste) 3 tablespoons brown sugar 1-2 tablespoon water (omit for a thicker dressing) 1 tablespoon light olive oil Directions Mix all dressing ingredients together until fully incorporated. Toss all ingredients together. This is best served immediately, but can be kept in the fridge for 1-2 days. NUTRITIONAL INFO PER SERVING Calories 300 (130 from fat) Total fat 15g Saturated fat 2g Cholesterol 35mg Sodium 880mg Carbohydrate 27g (6g dietary fiber, 17g sugar) Protein 20g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

May 29, 2014

Whole30® Buffalo Chicken Lettuce Wraps

Ingredients 1 pound chicken breast ½ cup Frank’s RedHot sauce ½ cup ranch dressing (Whole30-compliant), plus extra for serving* 1 tablespoon olive oil 2 large sweet potatoes, diced 1–2 heads romaine lettuce Directions Place chicken and hot sauce in a slow cooker. Cook on low for 8 hours or high for about 4 hours—until the chicken shreds easily. Shred chicken, then place back in the warm slow cooker on low. Mix in the ranch and keep warm until ready to use. Heat olive oil in a skillet, then sauté sweet potatoes until tender—about 5–10 minutes. Add sweet potatoes to chicken. Divide chicken potato mixture into 4 bowls. Allow each person to assemble lettuce wraps as desired, some may like more filling while others like less, so you may need 1–2 heads of romaine, depending on preferences. Top with additional ranch, if desired. *We used Tessemae's Ranch. NUTRITIONAL INFO PER SERVING Calories 440 (230 from fat) Total fat 26g Saturated fat 2.5g Cholesterol 95mg Sodium 13200mg Carbohydrate 23g (7g dietary fiber, 6g sugar) Protein 30g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

March 3, 2018

Whole30® Open-faced Buffalo Chicken Sandwiches

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