By Paul Scally
Creamy Buffalo Chicken and Peppers
5 steps
Prep:30minCook:30min
This dish pairs sautéed pepper and onions, chicken breast, and a spicy and creamy buffalo sauce. These are quick to come together, with just sautéing the chicken and vegetables, pouring in the sauce, and serving with a side of rice
Updated at: Wed, 11 Dec 2024 01:15:09 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
4
Low
Nutrition per serving
Calories254.8 kcal (13%)
Total Fat5.7 g (8%)
Carbs13.1 g (5%)
Sugars6.8 g (8%)
Protein36.9 g (74%)
Sodium1119.9 mg (56%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Vegetables
Sauce
Chicken
Instructions
Step 1
Mix hot sauce, honey, water, and cornstarch in a medium bowl or tall glass Stir immediately after adding the cornstarch, and set aside. DO NOT add the cottage cheese yet, or the acid of the hot sauce will curdle it. You can see what that would look like here. Add the cheese at the end
hot sauce150g
water⅓ cup
honey15g
cornstarch4g
Step 2
Dice up the peppers, and onions and add to a large skillet with oil and a small pinch of salt. Cover, and cook over medium heat until browned and soft. Set aside
onions3
bell peppers3
olive oil7.5g
salt
Step 3
Meanwhile, dice the chicken into bite sized pieces, and transfer to a bowl. Mix in the seasonings
boneless skinless chicken breasts2 lbs
garlic powder2 tsp
black pepper1 tsp
cumin1 tsp
paprika1 tsp
chili powder1 tsp
salt½ tsp
olive oil7.5g
Step 4
Spray the pan again, and cook the chicken on medium. Cook until chicken is almost done, because the chicken will cook more in the sauce
Step 5
Add in the sauce and vegetables into the pan, and also add the cottage cheese. Combine and cook for about a minute until creamy. Optionally, top with shredded cheese, or serve with rice
nonfat cottage cheese⅓ cup
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