Saturday, February 02, 2013
Just in time for Super Bowl Sunday, my low-cal boneless Buffalo chicken and dip.
Buffalo Chicken with Blue Cheese Dip
Any amount of chicken and hot sauce can be used in this recipe as long as the hot sauce is fat free. The dip yields about 1 cup, containing 2 blocks each of protein and carbohydrate and about 10 blocks of fat in the entire cup. A Zone-friendly ranch dressing can be substituted for the dip.
Boneless skinless chicken breast, cut into large bite-sized chunks
Hot sauce (I use Frank's brand)
Celery, cut into 4-inch sticks
1/2 cup fat-free plain yogurt
1/2 cup light sour cream
2 tablespoons reduced-fat blue cheese crumbles
Onion powder, to taste
Garlic powder, to taste
Sea salt, to taste
Preheat oven to 350 degrees.
Toss the chicken breast chunks with the hot sauce, using enough sauce to thoroughly coat chicken. Spread the coated chicken on a cookie sheet that's been covered with parchment paper for easy cleanup. Bake just until cooked through. It can also be broiled or grilled if preferred.
While the chicken is cooking, stir together the dip ingredients, combining thoroughly.
Serve the chicken and dip with the celery sticks.