Delicious meal, that is also lighter, using moist boneless and skinless chicken breasts and serve with vegetables on leaf lettuce. Also great lighter football food!
4-5boneless/skinless chicken thighs
1bunchgreen onionsliced(white and green part)
1jarred roasted red pepperdiced
1cuphot pepper sauce or buffalo wing sauce(I like Frank's™)
Boston leaf lettuce
1carrotpeeled and matchsticked
English cucumberunpeeled and matchsticked
Blue cheese or ranch dressingor blue cheese crumbles
In a large skillet, heat oil and butter over medium high heat. Add the chicken to the pan and season with salt and pepper. Sear the chicken until golden brown on both sides, about 2-3 minutes per side. Remove the chicken to a plate.
Add the green onions and garlic to the pan. Cook until soft, about 5 minutes. Stir in the roasted red pepper. Place the chicken back into the pan and add the hot sauce or buffalo sauce. Reduce the heat to medium and simmer the chicken in the sauce until cooked through, about 15 to 20 minutes.
Remove the chicken to a cutting board. Use 2 forks to shred the chicken into bite-size pieces. Place the shredded chicken back into the sauce.
To serve, place some matchsticked carrots and cucumber in to a lettuce leaf. Place a scoop of warm buffalo chicken on top of vegetables, then top with blue cheese or ranch dressing or blue cheese crumbles.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!