I’ve been gate keeping this recipe for way too long. If you love Buffalo wings, check this baby out. I’ve included my clean Buffalo sauce recipe too; its delightful.
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Ingredients
6 eggs
1.3 LBS Chicken Thighs
3.5 Oz Mushrooms
1 Cup Low Fat Cottage Cheese
20g of butter
40 ml Franks Original Red Hot (or to taste)
Fish Sauce or Worcestershire Sauce to taste
1 Cup Cherry Tomatoes
3 Cups Spinach
1 Stalk Green Garlic, or 4 Green Onion
Salt & Pepper to Taste
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Preheat oven to 350 and take out an oven safe pan.
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Sauté you mushrooms in a dry pan to release all the water from them, transfer to a plate and tun stove off.
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In a bowl, combine the eggs and cottage cheese, plus Franks Red Hot to personal preference. (I added about 15ml to the eggs)
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Poach your chicken thighs in cold water and salt. Once cooked through, strain.
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While the chicken is cooking, in a microwave safe bowl combine 10g of butter with Franks Red Hot to taste ( I did 25 ml) plus a dash of fish sauce or Wrocestershire sauce to taste. Microwave until butter melts and mix. Once the chicken is poached, add to the sauce and shred the chicken with two forks. Combine well with the sauce.
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In an oven safe pan, heat the remaining butter over medium heat, add the green garlic or green onion, sauté, then add the cherry tomatoes and cook until they begin to burst. Add the spinach and cook down, then combine the chicken and mushrooms into the mix and spread out evenly across the pan. Pour in the egg mix in and transfer to the oven for 25-30 minutes. Remove, portion into 4 pieces and wrap in foil for your week.
Calories | 415
Protein | 43.4g
Fat | 24.6g
Carbs | 7.9
Fiber | 1.3g
