2 cans corn
2 cans black beans
3 avocados
a pint of cherry tomatoes, halved
6 chicken breasts
1 cup of your favorite buffalo sauce (I use Franks)
1 TBS garlic, minced
1 packet Hidden Valley Greek Yogurt Dressing
1 1/3 cups plain Greek yogurt
3 TBS milk


Cook chicken, garlic and hot sauce to slow cooker and cook on low for 6 hours or on high for 3 hours. 
When chicken is cooked through, shred it and set aside.
In a separate small bowl mix together your Hidden Valley Greek Yogurt Dressing , Greek yogurt and milk and stick it in the fridge.
Next, drain and rinse your corn and black beans and add them to a bowl. 
Rinse and half your cherry tomatoes and add them to the bowl as well. Lastly, dice your avocados and add them to the mix!
Assemble your bowls by adding your veggie mixture, topping with chicken, and finishing them off with some healthy Greek yogurt ranch dressing!

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