This Week's Recipe: Crispy Buffalo Chicken!

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Crispy Buffalo Chicken

Calories per Serving: 528
Total Protein per Serving: 67 grams
Total Carbs per Serving: 33 grams
Total Fat per Serving: 13 grams
Saturated Fat per Serving: 7 grams
Total Fiber per Serving: 3 grams

It's Super Bowl time – and what could be more perfect than buffalo chicken? Our version is baked instead of fried and uses the chicken breast instead of the wings for a healthier version that fits right into the CMWL Modified Plan.

Servings: 2
Estimated Total Preparation Time: 30 minutes

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.

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