Buffalo bleu chicken with yogurt dip
Chicken tenders coated in the creamy, spiced yogurt dip from the shelf, then roasted until they firm up and the yogurt crisps at the edges. The tangy blue cheese and buffalo heat do the work of a sauce while you roast. Serve with carrot sticks and celery to play into the dip's own vegetables.
About 850 calories a serving, 73 g protein, 3 g carbohydrate, 60 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 12 oz chicken breast tenders or thin cutlets
From your shelf
- one container, about 10 oz buffalo bleu cheese meze yogurt dip, buffalo bleu cheese (Chobani)
Staples
- 1 tablespoon oil
- Heat your oven to 425°F [220°C]. Pat 12 ounces of chicken tenders dry with a paper towel and season each side lightly with salt and pepper.
- Brush a baking sheet lightly with 1 tablespoon oil. Spread the entire contents of the yogurt dip across the sheet in a thin, even layer, then lay the chicken pieces on top, turning once to coat both sides in the dip.
- Roast until the chicken is cooked through and the yogurt coating begins to brown at the edges, about 18 to 20 minutes; cut into the thickest piece to check it is no longer pink inside.
Note The dip can also coat pork chops or firm white fish; adjust roasting time to 12 to 15 minutes for fish. Leftovers keep three days covered in the fridge and reheat gently in a low oven. Serve with steamed carrots, celery sticks, or a simple green salad on the side.
On the label
YOGURT (CULTURED PASTEURIZED NONFAT MILK, CREAM) WATER, SHALLOTS, CARROTS, CELERY, CAYENNE PEPPERS, SEA SALT, BLUE CHEESE (PASTEURIZED CULTURED MILK, SALT, ENZYMES), EVAPORATED CANE SUGAR, TAPIOCA FLOUR, FRUIT PECTIN, WHITE WINE VINEGAR, NATURAL FLAVOR, PARSLEY, GARLIC POWDER, SUNFLOWER LECITHIN, YEAST EXTRACT, GUAR GUM, LEMON JUICE CONCENTRATE. CONTAINS LIVE AND ACTIVE CULTURES: S. THERMOPHILUS, L. BULGARICUS, L. ACIDOPHILUS, BIFIDUS AND L. CASEI.
Chobani, dips & salsa, serving 28 MG, package 10 oz/283 g. Ingredients as printed on the label.
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Cooks as cheese, yogurt, dip. Half of it left? Use up the cheese.