EATING
Buffalo-style chicken bites
Buffalo-style chicken bites
Ingredients
| 1/2 cup |
light mayonnaise |
| 1/4 cup | reduced-fat sour cream |
| 1/4 cup | reduced-fat blue cheese crumbles |
| 1 tablespoon | lemon juice |
| 1/4 teaspoon | black pepper |
| 1 pound | ground chicken breast |
| 1 | small red bell pepper, minced |
| 3 tablespoons | reduced-sodium bottled hot pepper sauce |
| 2 tablespoons | plain dry whole wheat bread crumbs |
| 1 | shallot, minced |
| 1 | garlic clove, minced |
| 1/2 teaspoon | salt |
| 2 1/2 cups | celery sticks |
| 2 1/2 cups | carrot sticks |
Directions
Preheat the oven to 425°F. Spray a large baking pan with cooking spray.
To make the dressing, combine mayonnaise, sour cream, blue cheese, lemon juice, and pepper in a small bowl. Cover and refrigerate to allow the flavors to blend, about 15 minutes.
Meanwhile, combine ground chicken, bell pepper, 2 tablespoons hot pepper sauce, bread crumbs, shallot, garlic, and salt in a large bowl until well mixed. With lightly moistened hands, form the mixture into 30 (1 1/4-inch) balls. Place on the baking sheet. Bake until meatballs are lightly browned and cooked through, 12 – 15 minutes.
Transfer meatballs to a large bowl. Add the remaining 1 tablespoon hot pepper sauce and gently toss until coated. Serve with the dressing, celery and carrot sticks.
10
Servings
20 minutes
Prep Time
15 minutes
Cook Time
Nutrition facts
| Serving Size | 3 meatballs with scant 2 tablespoons dressing, 1/2 cup celery sticks, 1/2 cup carrot sticks |
| Calories | 180 |
| Fat | 12 g |
| Sat Fat | 1.5 g |
| Trans Fat | 0 g |
| Cholesterol | 40 mg |
| Sodium | 310 mg |
| Carbohydrate | 9 g |
| Fiber | 2 g |
| Protein | 10 g |
