Macros (makes 6 servings):
Protein: 58
Carbs: 64
Fat: 40
Calories: 848
Grocery List:
- Chicken breast (3 lbs)
- Golden baby potatoes (3 lbs)
- Chicken broth (32 oz)
- Butter (3 TBSP)
- Buffalo sauce (16 oz)
- Bacon ranch dressing (16 oz)
- Blue cheese crumbles (5 oz)
- Green onion
- Zucchini
- Squash
- Butternut squash
- Red onion
- White mushrooms (one package)
- Red bell pepper (2)
- Olive oil (3 tbsp)
- White vinegar (1.5 TBSP)
- Minced garlic (1 TBSP)
- Seasonings: salt, pepper, thyme
Directions:
- Add the baby potatoes to a 15-inch cast-iron skillet along with the chicken broth. Add enough chicken broth to half of the potato height
- Bring the chicken broth and potatoes to a boil. Allow the chicken broth to evaporate (10-15 minutes). Stir the potatoes a few times to ensure even cooking throughout
- Once most of the broth has evaporated, add the butter
- Smash the potatoes with a mashing tool and allow the bottoms of the potatoes to crisp
- Remove from heat and set aside
- To an instant pot, add the chicken breast and chicken broth (1 cup)
- Cook on manual high-pressure setting for 8 minutes (release the pressure immediately so the chicken is not overcooked)
- Shred the chicken with bear paws or two forks. Add buffalo sauce and mix thoroughly
- Add the buffalo chicken on top of the potatoes in the skillet
- Top the buffalo chicken with bacon ranch dressing, blue cheese crumbles, and green onions
- Pre-heat oven to 425 ºF
- Dice all of your veggies [not pictured]
- Toss the veggies with olive oil, white wine vinegar, minced garlic, and seasonings
- Cook in the oven at 425 ºF for 15 minutes
