Chicken With Buffalo Sauce And Blue Cheese Dip With Roasted Sweet Potatoes

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Cooking spray
  • 2 teaspoons salt
  • 2 teaspoons chili powder
  • 1/4 teaspoon freshly ground black pepper
  • 6 boneless, skinless chicken breast halves
  • 2 tablespoons hot chili oil
  • 2 large sweet potatoes, peeled and cut into wedges
  • 1 large eggplant, cut crosswise into 1/2-inch thick rounds
  • 1/2 cup sour cream
  • 1/4 cup crumbled blue cheese
  • 4 stalks celery, cut into 4-inch pieces, optional
Directions
  • Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.

  • In a small bowl, combine salt, chili powder and black pepper.

  • Pat chicken dry. Brush chicken all over with chili oil. Sprinkle salt mixture all over chicken and transfer chicken to prepared baking sheet. Roast 25 minutes, until cooked through.

  • Arrange sweet potatoes and eggplant on a separate baking sheet. Spray with cooking spray and season with salt and black pepper. Roast 25 to 30 minutes, until tender.

  • In a small bowl, combine sour cream and blue cheese. Serve dip with 4 of the chicken breast halves (reserve 2 chicken breast halves for another meal) and sweet potatoes on the side. Serve with celery, if desired. Reserve eggplant for another meal.


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