Low Carb Buffalo Chicken and Veggie Dish
This meal is light but feels like comfort food so it is good in the summer or the winter!
I did not list amounts next to the ingredients and it wasn’t an accident! I do this so you can make it work for you and your family’s tastes. Or you may be single and don’t need to cook for a family of four! A serving of chicken is 4-6 ounces which is usually a small chicken breast or half of a large breast. A serving of broccoli is 1 cup.
Multiply by how many servings you need and add the rest to your preference.
Ingredients 
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Chicken Breast
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Spaghetti Squash
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Buffalo Sauce
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Frozen or Fresh Broccoli
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Ranch Seasoning
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Cheddar Cheese
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Garlic
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Onion
Marinate Chicken in Buffalo Sauce, Garlic, and Onion.
Cook chicken as desired in crock pot, instant pot, in the oven, or on the grill. When juices run clear shred or cube the chicken into bite size pieces.
While chicken is cooking, slice spaghetti Squash in half, clean out seeds and cook flat side down on a baking sheet with olive oil at 400 degrees for about 40 minutes. Another option is in the microwave in a baking dish with about an inch of water for 10-15 minutes. When squash starts to deepen in color and easily flake it is done. Sprinkle squash with ranch seasoning before shredding.
Cook one bag of frozen broccoli in microwave or in the oven with spaghetti squash. Add some EVOO and garlic/ranch seasoning.
Mix squash, chicken, and broccoli into one large bowl or pot. Serve topped with shredded cheese. My husband adds some ranch dressing. If your family doesn’t like or isn’t adventurous enough you can serve over rice instead of squash!
Unless I post a baking recipe most of my dinners and side dishes will not list quantities. This is because you may only have so much of an ingredient on hand but you can still make this! Measuring stuff out takes time and makes more dishes so I try to eyeball it whenever possible. Hope this is helpful, let me know if you try the Buffalo Chicken Dinner!
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