This recipe is a healthier take on the American delight- BUFFALO CHICKEN

Serves 4 - can be easily scaled up or back to serve more or less.


▫️ Chicken breast stirfry: 500g
▫️ Red onion: 150g
▫️ Carrot: 150g
▫️ Red capsicum: 150g
▫️ Zucchini: 300g
▫️ Franks buffalo wing sauce: 1 bottle (148ml)
▫️ Extra sharp parmesan cheese: 40g
▫️ Olive oil: 10ml
▫️ Salt and pepper: to taste


1. Dice all vegetables and pan fry in a splash of water (and salt and pepper, plus any other herbs you like) at medium to high heat for about 3 minutes.

2. Transfer vegetables to a bowl and set aside.

3. Heat oil in pan to a medium to high heat. Pan fry chicken breast stirfry until only just cooked.

4. Add buffalo sauce to the chicken, simmer over a low to medium heat for 2 minutes, then add the vegetables.

5. Stir well and simmer over a low to medium heat until chicken is fully cooked through.

6. Season to taste.

7. Serve with your choice of base. I use basmati rice (30g dry weight per serve).

8. Top with the parmesan cheese.

9. Add a side if you choose. I use coleslaw with some celery for that authentic buffalo chicken taste! You could also add some ranch dressing for an even more authentic buffalo chicken taste.

(Without base or side - adjust your macros to suit your choices for base, side and any additional toppings)
◽️ Kcals: 258
▫️Carbs: 10.9g
▫️Fat: 8.4g
▫️Protein: 31.7g
▫️Fibre: 3g


Protein Fats Carbohydrates
31.7 12.8 10.9