27 Dec Crispy Buffalo Chicken
Servings: 2
Estimated Total Prep Time: 30 minutes
NUTRITIONAL INFO (per serving)
Calories: 528
Total Protein: 67 grams
Total Carbs: 33 grams
Total Fat: 13 grams
Saturated Fat: 7 grams
Total Fiber: 3 grams
INGREDIENTS
3 oz plus 1 tsp 1% milk
1 tsp agave syrup
1 lb boneless, skinless chicken breast cut into 1-inch strips
1 cup cornflakes, crushed
½ tsp cayenne pepper
¼ tsp salt
1 cup low-fat plain Greek yogurt
2 oz blue cheese, crumbled
¼ tsp Tabasco sauce (or hot sauce)
2 carrots, cut into sticks
2 celery ribs, cut into sticks
PREPARATION
Preheat oven to 400 degrees F. Place foil on a cookie sheet and spray with non-stick vegetable spray.
In a bowl, combine milk and honey and whisk to incorporate. Add chicken strips and coat all sides. Set aside for 3 minutes.
Combine cornflakes, salt, and cayenne pepper on a plate. Dredge the chicken into the cornflake mixture, making certain to press the flakes into the chicken for better adhesion. Place the chicken on the cookie sheet and bake for 8 minutes. When finished, the chicken should be crisp, golden brown, and thoroughly cooked.
While the chicken is baking, prepare dipping sauce by combining the yogurt, blue cheese, and Tabasco sauce in a small bowl. Cut vegetables into sticks.
Serve chicken strips with dip, carrots, and celery.