Buffalo Chicken with a Side of Carrots, Spinach & Egg – Vitamin Overload!


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This colorful, nutritious and delicious meal was a result of cleaning out my fridge. I’m sure many of you can relate! Luckily my fridge is usually packed with healthy food so I wound up with a pretty wholesome meal of shredded buffalo chicken, spinach, dill carrots and egg.


1 bag of small baby carrots, chopped

3 tbs of Organic Dill Weed 

2 cups of baby spinach

1 pound of chicken, shredded

2/3 cup of Franks Red Hot Sauce

1/3 cup of Primal Kitchen – Avocado Oil Mayo

2 eggs

Extra Virgin Olive Oil

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  1. Heat stove to medium high and cook chicken and tsp of olive oil for about 10 minutes or until there is no pink
  2. With a fork, shred chicken
  3. Add chicken to a bowl and add 2/3 cups of Franks Red Hot Sauce and 1/4 cup  Primal Kitchen – Avocado Oil Mayo and mix together
  4. Meanwhile, add chopped carrots and 2 tsp of olive oil and dill to another pan that has a cover
  5. Stir occasionally, be sure to cover when not stirring, cook for about 15 minutes
  6. In another pan, sauté spinach on medium high with 2 tsp of olive oil for about 5 minutes or until wilted
  7. Finally, in a separate pan on high, add 1 tsp of olive oil and crack two eggs to fry. Remember not to mix or stir the eggs, cook for about 5-7 minutes
  8. Enjoy!

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