Tuesday, July 16, 2013

Buffalo Chicken And Veggies

Hey guys! Today I have for you another Tasty Tuesday post! I was searching Pinterest (as I often do) for some new recipes to try and I came across this one from Foodology. I was intrigued by this low carb dish and decided to try it out (with a few alterations, as always). The great thing about it is not only is it low carb, but, besides the spices, it is only six ingredients! Also, spaghetti squash is one of the few veggies the Hubs actually enjoys (the carrots were another story, but he ate most of them) so I decided this would be perfect for dinner. I hope you enjoy! 

Buffalo Chicken And Spaghetti Squash With Blue Cheese

South Beach Diet Phase Two


    • One pound of chicken Brest, cut to bite sized pieces
    • One large spaghetti squash
    • Two cups of shredded carrots
    • One cup of blue cheese
    • One tablespoon garlic powder
    • One tablespoon onion powder 
    • One bottle of wing sauce (like Frank's)
    • Chopped green onions for garnish
    • Olive oil for cooking
    • Salt and pepper to taste


    Preheat your oven to 375 degrees.  Slice your squash in half, remove the seeds and place it cut side down on a cookie sheet. Cook for thirty minutes or until fork tender. Remove from the oven and shread the squash with a fork to form "spaghetti" and add some salt to season. Set aside, the squash will be very hot so be careful. Meanwhile, toss your chicken with the garlic powder, onion powder, salt, and pepper. Heat a pan to medium high heat and coat the bottom with the olive oil. Brown your chicken in it, cooking it completely (about five minutes). Add the carrots to the pan (I cooked them seperatly but you do not have to). Cook for about one minute or until the carrots soften a bit. Add 1/4 of the hot sauce and stir. Add the squash, remaining hot sauce, and the blue cheese. Toss untill everything is coated in sauce and the cheese begins to melt. Sprinkle with green onions, serve and enjoy! 

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