A few weekends ago we were in Chicago eating some delicious chicken wings, but the fats were so high! On the drive home I did some thinking on how I could lower the fat, but still have a great tasting meal. Here is what I came up with..


What You Need:

1lb of Pulled Chicken (I used leftover pulled chicken I made in the crockpot) If you don’t have any on hand to use, just throw your chicken breasts in the crockpot with your favorite seasoning (I use Butt Rub) and about a 1/2 cup of water. Set to high and cook for 3-4 hours. Shred.

1 bag of Cauliflower Rice

1 1/2 cups of Matchstick Carrots

4 Celery Stalks, chopped

4 tbsp of S & F Honey Buffalo Sauce (of buffalo sauce of your choice)

1/2 tbsp of Olive Oil

Green Onions, chopped to garnish


Heat a large pan over medium high heat, and add your olive oil. Pour your bag of cauliflower rice, your celery and carrots into the pan. Cook for about 5-7 minutes.

Take your leftover chicken and pour about 2 tbsp of the buffalo sauce onto it and heat it through in the microwave.

Add the other 2 tbsp of buffalo sauce to your cauliflower rice mixture.

Scoop out as much cauliflower rice as you want, and then add as much chicken as you want. (This makes measuring and tracking macros much easier.) Stir together, add salt and pepper (and more buffalo sauce if you would like). And top your bowl with some chopped green onions. Enjoy!


Macros pictured above: 18g carbs/ 7g fat/ 40.5g protein

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