Buffalo Tenders

Today was day 1 of a 7 Day “Clean Week” Challenge I am leading. It’s Monday, and it’s November, which means there is football to be watched.

Everyone can agree that food and drink is a huge part of enjoying a good (or bad) game, right? What I’ve learned, though, is it doesn’t always have to be greasy, fried, fatty, carb-filled foods. I love finding ways to make adjustments to my favorite dishes and satisfy those cravings with healthier choices. That’s why I was stoked when I saw Megan Davies‘ recipe for these Buffalo “Wings”. We had them tonight and they certainly did not disappoint!

What you need:

1 cup Greek Yogurt

4 tbls crumbled blue cheese

1 tsp garlic powder

1 tsp paprika

2 tsp chili powder

1/2 tsp black pepper

1.5 pounds raw chicken breast tenders

2 tbls olive oil

1/2 cup all natural hot sauce

1 bunch celery

1 pound baby carrots

First, let’s make the dip. Mix the yogurt and cheese.

I ended up throwing it in the blender to break the crumbles up, added a dab of olive oil, and a dash of sea salt. It turned out decent but I’m gonna keep working on a clean blue cheese dressing recipe. This worked for now. Cover and set aside.

Now, for the “wings”.

I simply sliced chicken breasts into tenders. Then, I put the garlic, paprika, chili powder, and the pepper in a gallon size ziplock bag.

Seal with a little air in the bag, (so the chicken can move), and shake until coated.

Next, heat the oil in a large skillet.

Place the chicken in the hot oil and cook over medium to medium high heat for 3 minutes or so on each side. Just cook until no longer pink.

Transfer chicken to a bowl and toss in the hot sauce. I used La Tapatia.

Plate with the blue cheese dip and veggies, and there ya have it! That easy. These are going to be a staple for game days around here, without question.