5oz cooked chicken breast (3/4 Lean)
1 oz or 1/2 cup 2% reduced fat mozzarella (1/4 Lean)
1/8 cup Frank’s Hot Buffalo Sauce (1 Condiments)
1/8 cup Light Hidden Valley Ranch Dressing (1 Healthy Fats)
1 tbsp reduced fat cream cheese (1 Condiments)
3 Portabello Mushroom Caps or 2 large Zucchini or 1.5 cooked Spaghetti Squash (3 vegetables)
Purely Cajun Seasoning to taste

Directions:
Sautee chicken with Purely Cajun, cut into bite size and cook more if needed. Adding water as necessary. Remove from pan. Combine Frank’s Hot Wings Sauce, ranch dressing and cream cheese. Add chicken and coat well with sauce.

Mushrooms: bake caps for about 15 mins at 350. Dab with paper towel & and top evenly with chicken mixture. Sprinkle with mozzarella. Bake for an additional 10 minutes.

Zucchini: make zoodles and sautee in separate pot until tender. Measure out 1.5c cooked and make into 3 stacks, top with chicken mixture and cheese. Bake or heat in microwave til cheese is melted.

Spaghetti squash: Bake in oven at 350 for 1 hour, cut in half, scoop out seeds. Measure out 1.5c cooked and make into 3 stacks, top with chicken mixture and cheese. Bake or heat in microwave til cheese is melted.

1 Serving: 1 Protein, 3 Vegetables, 1 fat, 2 condiments