Grilled Buffalo Chicken Breasts – WLS Recipe
Grilled Buffalo Chicken Breasts – WLS Recipe
I love using buffalo sauce in my recipes! SO much flavor for so little sauce. This is great to keep the texture of foods more solid (which means more restriction in your Sleeve or Bypass pouch) as well as less calorie in a condiment.
I have several recipes using buffalo sauce! Here are just a few:
Buffalo Turkey Stuffed Bell Peppers (Premier Access Recipe)
Buffalo Chicken Zucchini Casserole
Buffalo Chicken Meatballs (Crockpot Recipe)
Buffalo Turkey Burger (Best Fork Forward Cookbook Recipe)
This recipe is super simple. If you’re a post-op patient (or a pre-op patient practicing for post-op life) be sure to take TINY peanut sized bites and eat slowly. Chicken is very dense and will hit heavy if you take too large a bit, which will stop you from eating too soon. TINY bites and going slowly will allow the meal to fit comfortably into your stomach pouch and keep you full for hours!
For a little flavor bonus, you could add a small dollop of reduced-fat ranch on the side. Dip your fork the dressing before picking up the bite of chicken to keep the portion small!
Grilled Buffalo Chicken Breasts - WLS Recipe
Ingredients
- 4 boneless, skinless chicken breast
- 1/2 cup buffalo sauce
- 1/4 tsp each salt and pepper
Instructions
- Heat outdoor grill to medium.
- Meanwhile, season both sides of chicken breast with salt and pepper.
- Spray grates with cooking spray then add chicken. Using a pastry or marinade brush, brush the buffalo sauce on the chicken. Turn the chicken after about 5 minutes and brush the other side in sauce. Do this again until each side has been basted 2 or 3 times and chicken is done. Internal temp should read 165 for chicken.