When you hear “no gluten, no grains, no dairy, no sugar, no processed foods”, it can be pretty intimidating to figure out what the heck you’re going to eat. But doing Whole30 doesn’t have to be tasteless or a total headache. Rather, you can enjoy crazy flavorful and filling meals all month long.
I have some variation of this bowl every week, and it’s an absolute favorite. All you really need to keep my happy is a couple simple ingredients cooked well.
Shredded Whole 30 buffalo chicken is my current obsession. I seriously can’t get enough of this recipe: it’s so flavorful, juicy, and insanely easy to make! It’s the perfect make-ahead meal, and makes amazing leftovers all week long.
There are also so many ways to serve this up: stuffed in a baked sweet potato, paired with some roasted veggies and avocado ranch, or even tossed with some zoodles. Pretty much any combo is insanely delicious, so you can’t go wrong.
You can make the chicken in a slow cooker, Dutch oven, or instant pot (or hell, a covered glass baking dish) aka it works for errrbody’s cooking style.
