Chicken With Buffalo Sauce And Blue Cheese Dip With Roasted Sweet Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 478
- Total Fat
- 24
- Saturated Fat
- 7
- Carbohydrates
- 31
- Dietary Fiber
- 9
- Sugar
- 11
- Protein
- 35
- Cholesterol
- 117
- Sodium
- 1105
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
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.