Found some time to cook last night and thanks to Mike's recommendation of a great recipe site http://www.primal-palate.com/ I made a great dish that even the kids gobbled up. This recipe for Buffalo Chicken Tenders had a dipping sauce to go with it. I combined the sauce and spaghetti squash to squeeze in a vegi, and it turned out to be the perfect side for the spicy chicken. I rounded out the meal with a salad and cooked enough chicken for leftovers tonight. Hope you all enjoy as much as we did.
Buffalo Chicken Tenders with Saucy Spaghetti Squash
1/4 cup coconut oil
1/4 cup Durkees or Franks Hot Sauce
1/4 tspn cayenne pepper
1 tspn garlic powder
Heat coconut oil until it is liquid and mix in rest of ingredients. Place chicken in gallon size ziplock bag and pour sauce over chicken & shake thoroughly. (make sure you do this quickly, when the coconut oil cools it will resolidify)
Lay out chicken tenders in a single layer in a shallow pan or a broiler pan(not a cookie sheet without sides) and bake at 400 for 25-30 minutes.
Saucy Spaghetti Squash
1 spaghetti squash
1 cup greek yogurt
1 tbspn dill
1 tbspn garlic powder
1 tsp salt
1 tsp pepper
1/4 cup parmesan cheese (optional)
Cook spaghetti squash how you like. I have found that piercing it with a knife and microwaving whole for 6 min, let it sit for 10 min and then cut in half, scoop out seeds, and fork out into a bowl works well. You can also cut it in half, scoop seeds, then place open sides down in a shallow dish of water and microwave for 6-8 min. Mix rest of ingredients and stir in squash. I then reheat the saucy squash right before serving so it is nice and hot. Serve the buffalo chicken tenders on top and the combined flavor is wonderful!