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Buffalo Chicken Bowls with Zucchini and Carrot Noodles
Ingredients
  • subheading: For the chicken:
  • 2 boneless skinless chicken breasts
  • 6oz nonfat plain Greek yogurt
  • 5 to 6 tablespoons hot sauce (depending on how spicy you like it)
  • ¼ teaspoon garlic powder
  • 1 tablespoon apple cider vinegar
  • salt and pepper
  • subheading: For the salad:
  • 2 large zucchini, Blade D, noodles trimmed
  • 1 large carrot, Blade D, noodles trimmed
  • ½ cup halved cherry tomatoes
  • ¼ cup crumbled blue cheese
  • ¼ cup organic canned corn, drained, rinsed, patted dry
  • Avocado, optional
Steps
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