Buffalo Chicken Skillet

My baby turned six weeks yesterday. WOAH! Six weeks just went by?! When?? How did that happen?? Phew! It’s been the most amazing whirlwind of my life. One that only other mothers can know about, right?

I’ve been excited to get back into the kitchen this past week. I had “eased in” a bit tossed pre-cooked chicken with bagged salad or heating pre-cooked chicken sausage with bell pepper strips. It worked like a charm to feed myself and my husband with fast, easy and healthy choices. You should try it! :)

Now I’m back with new creations. This recipe is just a simple but with a spin of “I’ve never done this before.” My favorite!

For bariatric surgery patients, be sure to take bites VERY small. The size of a peanut! Chew your bite well. Pause in between your bites, and stop at the first sign of fullness. No matter how much that portion may be. You want to fill up, but not overfill…and only you can know how much food that is!

Buffalo Chicken Skillet

Course: Main Dish

Cuisine: American

Servings: 4 serving

Calories: 123kcal

Author: Steph Wagner

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Ingredients

• ▢ 2 cups pre-cooked, frozen chicken breast strips
• ▢ 1 packet Ranch seasoning
• ▢ 2 tbsp Buffalo sauce
• ▢ 2 red bell peppers, cut into strips
• ▢ *light ranch for dipping as desired

Instructions

• ▢
  Heat a medium skillet to medium high heat and add chicken breast strips. (Confirm heating instructions on package as it may differ depending on the brand). Cook until heated through.
• ▢
  Add red bell pepper strips and stir. Let cook 2 minutes.
• ▢
  Add ranch packet and stir to coat. Add buffalo sauce and stir to coat. Turn heat to low and let simmer 2 minutes.
• ▢
  Remove from heat, let cool and serve.

Nutrition

Serving: 3oz | Calories: 123kcal | Carbohydrates: 6g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 844mg | Potassium: 403mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1885IU | Vitamin C: 77mg | Calcium: 8mg | Iron: 1mg