The
Daily
Fix
Rest
Buffalo Chicken Stuffed Avocados
From Mosul to MetFix
Rest day
Creamy avocado halves filled with spicy, buttery buffalo chicken and topped with cooling ranch and fresh herbs—a perfect balance of heat and richness in every bite.
The Daley Fix | Veterans Day with Nick Sellers
Enjoy the recovery time, or make-up anything you missed from last week.
Ingredients
For the Buffalo Chicken:
1 Tbsp butter or tallow (for sautéing)
1 cup cooked, shredded chicken (rotisserie or leftover)
2 Tbsp buffalo hot sauce (like Frank’s RedHot, no sugar added)
1 Tbsp cream cheese
Salt and pepper, to taste
For Assembly:
2 ripe avocados, halved and pitted
2 Tbsp ranch dressing (sugar-free, or homemade)
Optional: 1 tsp olive oil (cold drizzle)
Optional garnish: chopped chives, parsley, or crumbled blue cheese
Macronutrients
(per avocado half, makes 4)
Protein: 17g
Fat: 25g
Carbs: 4g
Preparation
In a skillet over medium heat, melt butter or tallow (1 Tbsp). Add shredded chicken (1 cup) and stir in buffalo sauce (2 Tbsp) and cream cheese (1 Tbsp). Mix until hot, creamy, and fully combined. Season with salt and pepper to taste. Remove from heat.
Cut and pit the avocados. Use a spoon to slightly widen the center if needed for more filling room. Lightly salt the avocado flesh.
Spoon warm buffalo chicken mixture evenly into each avocado half. Drizzle with ranch dressing (2 Tbsp total) and olive oil (1 tsp, optional). Garnish with chives, parsley, or blue cheese if desired.
For Veterans Day, we’re joined by MetFix Affiliate Owner and U.S. Army veteran Nick Sellers for a conversation about service, leadership, and purpose. Both Dale and Nick served in Mosul, Iraq in 2004. This show explores that time and how being a veteran applies to being an affiliate owner.
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