YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Chicken with Roasted Vegetables and Creamy Ranch
Enjoy a flavorful twist on buffalo chicken with a crispy, baked chicken breast coated in panko breadcrumbs and tangy buffalo sauce, served alongside oven-roasted mixed vegetables and a creamy, herb-infused Greek yogurt ranch dip.
INGREDIENTS
4 ounces Chicken Breast
2 tablespoons Buffalo Sauce
1/4 cup Panko Breadcrumbs
1 cup Mixed Vegetables (Bell Peppers, Zucchini, Red Onion)
1/4 cup Nonfat Greek Yogurt (used for Creamy Ranch Dip)
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Pat the chicken breast dry, then brush both sides with buffalo sauce.
Dredge the buffalo-coated chicken in panko breadcrumbs, pressing gently to ensure an even coating.
Arrange the breadcrumb-coated chicken on the baking sheet and surround it with the mixed vegetables.
Roast in the oven for about 20-25 minutes until the chicken is cooked through and the coating is crispy, and the vegetables are tender and slightly charred.
Meanwhile, prepare the creamy ranch dip by stirring the nonfat Greek yogurt with your favorite ranch herbs (such as dill, parsley, garlic powder, and a dash of salt).
Once cooked, serve the crispy buffalo chicken with roasted vegetables on the side, accompanied by the creamy ranch dip for dipping.