Creamy Buffalo Chicken and Peppers

GF NF HP May 3, 2023

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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.

VEGETABLES
- 3 medium (330 g) Onion
- 3 medium (360 g) Bell pepper
- 1/2 tbsp (7.5 g) Extra virgin olive oil
- Pinch (0.38 g) Salt

SAUCE
- 1/2 cup + 2 tbsp (150 g) Hot sauce
- 1/3 cup (80 g) Water
- 2 tsp (14 g) Honey
- 1/2 tbsp (4 g) Cornstarch
- 5 tbsp (75 g) Nonfat cottage cheese

CHICKEN
- 2 lb (904 g) Boneless skinless chicken breast
- 2 tsp (6 g) Garlic powder
- 1 tsp (3 g) Black pepper, ground
- 1 tsp (3 g) Cumin, ground
- 1 tsp (3 g) Paprika
- 1 tsp (3 g) Chili powder
- 1/2 tsp (3 g) Salt
- 1/2 tbsp (7.5 g) Extra virgin olive oil

1. Mix hot sauce, honey, water, and cornstarch in a medium bowl or tall glass. Stir immediately after adding the cornstarch, and set aside

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

3. Meanwhile, dice the chicken into bite sized pieces, and transfer to a bowl. Mix in the seasonings

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

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

https://www.poormanprotein.com/recipes/buffalo-chicken

Servings: 6
Calories: 269
Protein: 37 g
Fat: 7 g
Net Carbs: 11 g
Fiber: 3 g

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.

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Time

Prep Time:

30 minutes

Cook Time:

30 minutes

Total Time:

1 hour

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Cost

Total Cost:

Cost per Serving:

$1.62

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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

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Instructions

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1. Mix hot sauce, honey, water, and cornstarch in a medium bowl or tall glass. Stir immediately after adding the cornstarch, and set aside
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
3. Meanwhile, dice the chicken into bite sized pieces, and transfer to a bowl. Mix in the seasonings
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
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

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Notes

1. 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

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Nutrition Facts