Description
This dish pairs sautéed peppers 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
Time
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
1 hour
Cost
Total Cost:
Cost per Serving:
$1.62
Ingredients
Serving(s)
Vegetables
- 3 medium Onion
- 3 medium Bell pepper
- 1/2 tbsp Extra virgin olive oil
- Pinch Salt
Sauce
- 1/2 cup + 2 tbsp Hot sauce
- 1/3 cup Water
- 2 tsp Honey
- 1/2 tbsp Cornstarch
- 5 tbsp Nonfat cottage cheese
Chicken
- 2 lb Boneless skinless chicken breast
- 2 tsp Garlic powder
- 1 tsp Black pepper, ground
- 1 tsp Cumin, ground
- 1 tsp Paprika
- 1 tsp Chili powder
- 1/2 tsp Salt
- 1/2 tbsp Extra virgin olive oil
Instructions
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- Mix hot sauce, honey, water, and cornstarch in a medium bowl or tall glass. Stir immediately after adding the cornstarch, and set aside
- 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
- Meanwhile, dice the chicken into bite sized pieces, and transfer to a bowl. Mix in the seasonings
- 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
- 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
Notes
- DO NOT add the cottage cheese to the sauce in step 1, or the acid of the hot sauce will curdle it. Add the cottage cheese at the end
Nutrition Facts
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Total Fat: 7.0g (9 %)
Saturated Fat: 1.3g (7 %)
Sodium: 1005mg (44 %)
Total Carbohydrate: 13.7g (5 %)
Fiber: 3.0g (11 %)
Net Carbs: 10.7g
Total Sugar: 7.1g
Added Sugar: 1.9g (4 %)
Protein: 37.0g (74 %)
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Vitamin B12: 0.38mcg (16 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 44mg (3 %)
Iron: 1.53mg (8 %)
Magnesium: 62mg (15 %)
Potassium: 795mg (17 %)
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