Ingredients
Sauce:
1/2 cup non-fat plain Greek style yogurt
2 Tbsp nonfat buttermilk
2 Tbsp white wine vinegar
1/3 cup low fat feta cheese, crumbled
1/4 tsp salt
Chicken:
4 Tbsp hot sauce (I use Frank's Buffalo Wing Sauce)
1 Tbsp olive oil
1 Tbsp paprika
4 boneless skinless chicken breasts
Cooking spray
Directions:
1. Whisk yogurt, buttermilk, vinegar, feta and salt together in a medium bowl. Cover and refrigerate until ready to serve (up to 2 days!)
2. Place chicken in a shallow dish or ziploc bag. Combine hot sauce, olive oil and paprika in a small bowl and pour over chicken, tossing to coat. Allow chicken to marinate from 30 minutes to 8 hours.
3. Heat up your BBQ and grill chicken, about 6 minutes a side or until juices run clear and chicken is fully cooked (alternatively bake at 400ºF on a baking sheet for ~25 minutes or until chicken is fully cooked).
4. Serve with buttermilk-feta sauce on the side for dipping
5. Enjoy!
I really liked the heat of the chicken contrasted with the creamy coolness of the buttermilk feta sauce. Not all enjoy the bite of the buttermilk, but I really do.
I also love to pack my leftovers the next day as a salad with the buffalo chicken over greens/spinach with tomatoes, celery, cucumbers, etc. and the sauce as a dressing.
