Ingredients

Servings: 5

• 750g skinless, boneless chicken breast

• 300g shredded cabbage

• 50g carrots

  Or 350g shredded veggie mix for convenience.

• 400g frozen edamame

• 400g cucumber

• 5 tbsp light mayo

• 5 tbsp Frank’s creamy buffalo sauce

Instructions

1. Pre-heat oven to 420 °C.
2. Use a rolling pin or meat tenderizer to flatten chicken breast so all pieces are equal thickness.
3. Season chicken with salt, pepper, garlic powder, and any other preferred seasonings.
4. Once pre-heated, put the chicken in the oven and bake for 15-20 minutes until cooked through.
5. While the chicken is cooking…
6. Steam or boil frozen edamame until tender.
7. chop/shred cabbage, dice cucumbers, and chop or julienne cut carrots.
   1. I recommend using a mandolin. It’s much faster!
   2. You can also just buy a bagged salad mix/coleslaw. I do it especially when I’m short on time. No shame.
8. Combine edamame, cucumber, cabbage and carrot in a bowl, add mayo and mix well.
9. Portion out the vegetable mix into meal prep containers.