2 pounds boneless, skinless chicken breasts



1 cup chicken stock



Sea salt



Freshly ground black pepper



½ cup hot sauce



1 tablespoon grass-fed butter, melted



1 teaspoon apple cider vinegar



Pinch cayenne pepper



1 pint cherry tomatoes, halved



4 celery stalks, chopped



8 bacon slices, cooked and chopped



1 head iceberg lettuce, chopped




Put the chicken and chicken stock in a pressure cooker. Season with salt and pepper. Cover the pressure cooker and cook on high pressure for 8 minutes. Once cooking is complete, let pressure release naturally. Carefully remove the pressure lid and shred the chicken with 2 forks. Meanwhile, in a mixing bowl whisk together the hot sauce, butter, apple cider vinegar, and cayenne pepper. Toss the shredded chicken in the buffalo sauce and set aside. Divide the chicken and buffalo sauce between 4 mason jars, then add the tomatoes, celery, bacon, and lettuce.


Fat: 16 g

Carbs: 15 g

Protein: 61 g

Total Calories: 456 Calories


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