Paleo Buffalo Chicken Tenders with Chive-Yogurt Sauce
While you wait for Scratch-N-Sniff interactive vision to become the standard of blog reading, I’ll describe the wafting aroma that swirled through my kitchen last night.
Sweet, spicy, tangy, peppery, possibly fiery, mouthwatering (that’s an aroma, don’tcha know?), garlicy. Just simply incredible. The house smelled wonderful. And I won’t even tell you about the taste…
Succulent, moist, spicy and hot, buffalo chicken tenders bathed in a dollop of mellowing chive-yogurt sauce was a dinner worth capturing with all senses.
If you take away the unphotogenic properties of the dish, outstanding is an adjective I’d use as a describer for the flavors. I may have cheated a bit by buying the sauce…
This recipe came from the hunger within me and the adaptation of this recipe. Brilliance is often replicated. Especially when Food Lovers are concerned.
Let’s not wasting any more time. Onto the recipe!
Buffalo Chicken Tenders and Veggies
[Paleo-ish, gluten free. makes 4 servings]
- 1.5 lbs organic chicken tenders
- veggies (10 crimini mushrooms, 1 large yellow squash, 3 baby eggplant. Pretty much any veggies will work)
- 1 cup Frank’s Red Hot Buffalo Sauce (yes, I was lazy and bought sauce… I’m ashamed of myself…)
- 3 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp each sea salt & freshly ground pepper
Preheat oven to 425 degrees. In a large bowl, mix together Frank’s sauce, olive oil, the garlic powder, cayenne pepper, salt and pepper. Divide into two bowls. In one bowl, place washed and thickly chopped veggies, toss with a spoon to coat. In the other bowl, place chicken tenders into the sauce and again, toss to coat.
Line (or grease) two baking sheet with parchment paper and spread chicken tenders across one of the pans, the veggies on the other, spacing so they aren’t overlapping. Bake both chicken and veggies for 20-30 minutes, flipping once half way through.
Once veggies are slightly crisp and chicken is cooked through (may not be at the same time), remove from oven and serve with Chive-Yogurt Sauce.
Chive-Yogurt Sauce
[gluten free. makes 1 cup]
- 1 cup Greek yogurt (sour cream, or dairy-free alternative of choice)
- 2 tbsp chives, finely chopped (feel free to sub any fresh herb of choice!)
- 1 tsp each garlic powder, onion powder, and freshly ground pepper
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
Combine all in a bowl, mixing thoroughly.
Serve as a dipping sauce with Buffalo Chicken Tenders.
Spicy wonderful. Thick packs a punch and is easy and fast. When in a rush or need a meal quickly, you can’t go wrong with Buffalo Chicken Tenders. I’d love to make my own buffalo sauce but haven’t found a good recipe yet. If you have one, pass it along!
What types of things do you buy already-made?
Do you usually try to make your own sauces? Which ones? Tomato sauces, taco sauce, and pestos are my homemade favorites. I’m still in need of making my own Dijon mustard, ketchup, and barbeque sauce. Recipes! Send them my way!
