Long Live the Buffalo Chicken!

Serving Size: entire recipe
Calories: 295
Fat: 6g
Sodium: 1,057mg
Carbs: 23g
Fiber: 9.5g
Sugars: 5g
Protein: 42g

PointsPlus® value 7*

HG FYI! Wanna add tortillas? Go for 2 small high-fiber flour tortillas with about 65 calories each; then your fajita meal will have about 425 calories, 10g fat, and a PointsPlus® value of 10*.

As HUGE fans of Frank's RedHot sauce (we put that... er... stuff on everything), we couldn't wait to make over this menu item. And we did it not a moment too soon, since the Chili's original is now GONE from the menu! Don't worry; ours is really good and it's not going anywhere!


1/4 cup Fiber One Original bran cereal
Dash garlic powder
Dash onion powder
One 5-oz. raw boneless skinless lean chicken breast cutlet, pounded to 1/3-inch thickness
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
3/4 cup sliced bell pepper
1/2 cup sliced onion
1 tbsp. Frank's RedHot Original Cayenne Pepper Sauce
1 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)
1 tbsp. crumbled blue cheese
Optional: large lettuce leaves, salsa, fat-free sour cream

Preheat oven to 375 degrees. Spray a baking pan with nonstick spray and set aside.

Place cereal in a sealable plastic bag; remove air, and seal. Using a meat mallet (or other heavy utensil), crush cereal to a breadcrumb-like consistency through the bag. Add garlic powder and onion powder. Seal and shake to mix. Transfer to a plate and set aside.

Place chicken on another plate and top with egg substitute. Flip chicken to coat both sides. Gently shake chicken to remove excess egg substitute, and transfer to the plate of crumbs. Flip to coat both sides with crumbs.

Place chicken in the baking pan and bake in the oven until crispy and cooked through, about 30 minutes, carefully flipping about halfway through bake time. Set aside.

Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add bell pepper and onion and, stirring occasionally, cook until softened, 6 - 8 minutes. Transfer veggies to a clean plate and set aside.

Combine hot sauce with 1 tbsp. water in a bowl, and mix well. Once chicken is cool enough to handle, carefully coat both sides of cooked chicken with sauce mixture. Slice chicken and place over the plated veggies. Top with any remaining sauce mixture.

Sprinkle chicken with bacon and blue cheese. If you like, wrap in lettuce leaves and top with salsa and sour cream. Enjoy!


*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.

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