BUFFALO CHICKEN POTATO BAKE

Lunch/Dinner

Prep

15 Mins

Cook

35-40 Mins

Serves

Macros per serving

Calories

412

Protein

45g

Carbs

19g

Fat

17g

Ingredients

into a lightly sprayed baking dish, season with
salt, pepper, and garlic powder, and bake at
425°F while preparing the rest. celery until softened, then add shredded chicken, buffalo sauce, salt, pepper, and garlic powder and mix until heated through.
salt, pepper, and garlic powder until smooth. over the potatoes, then pour the egg mixture evenly on top. fully set and lightly golden. onions, and slice into portions for meal prep.
For the Potatoes:
800g baby gold potatoes, boiled
Salt, black pepper, and garlic powder, to taste
For the Buffalo Chicken Filling:
1 rotisserie chicken, shredded (about 600g meat)
1 small onion, diced
1 cup chopped celery
½ cup buffalo sauce
Salt, black pepper, and garlic powder, to taste
For the Creamy Binder:
8 large eggs
1 cup cottage cheese
Salt, black pepper, and garlic powder, to taste Toppings:
Green onions, sliced

6 steps

1Prep the Potatoes: Smash boiled potatoes into a lightly sprayed baking dish, season with salt, pepper, and garlic powder, and bake at 425°F while preparing the rest.
2Cook the Filling: In a skillet, sauté onion and celery until softened, then add shredded chicken, buffalo sauce, salt, pepper, and garlic powder and mix until heated through.
3Blend the Binder: Blend eggs, cottage cheese, salt, pepper, and garlic powder until smooth.
4Assemble: Spread buffalo chicken mixture over the potatoes, then pour the egg mixture evenly on top.
5Bake: Bake at 425°F for 25–30 minutes until fully set and lightly golden.
6Serve: Let cool slightly, top with green onions, and slice into portions for meal prep. For the Potatoes: 800g baby gold potatoes, boiled Salt, black pepper, and garlic powder, to taste For the Buffalo Chicken Filling: 1 rotisserie chicken, shredded (about 600g meat) 1 small onion, diced 1 cup chopped celery ½ cup buffalo sauce Salt, black pepper, and garlic powder, to taste For the Creamy Binder: 8 large eggs 1 cup cottage cheese Salt, black pepper, and garlic powder, to taste Toppings: Green onions, sliced