Low Carb Buffalo Chicken

One of the members of our weight loss clinics was missing chicken wings while they dieted, so they came up with this awesome recipe. It's an ideal meal because it satisfies the ol' chicken wing craving without sabotaging your diet. This recipe is packed with protein and zesty buffalo flavor that makes it a delicious entrée for the entire family. It's quick and easy to prepare and you only need to marinate the chicken in these bold ingredients for about half an hour to get the job done. In fact, don't over-marinate this recipe or the chicken may become tough. 

We always recommend chicken for those working our weight loss programs, since it's a complete, lean protein. A complete protein contains all nine essential amino acids your body needs to build lean muscle. Lean protein is important for building the lean muscle mass that makes you look more toned and helps your body burns more calories. Protein is also very filling and promotes healthy digestion. Chicken is an excellent source of phosphorus, which is important for bone health, and contains several trace minerals that boost immunity.The hot sauce boosts your metabolism--just make sure to use a low-sodium version if you don't make it yourself.

Celery makes an excellent and healthy accompaniment for this recipe. It has a high water content so it acts like a natural diuretic and is a good source of antioxidants. Celery also has strong levels of folate, potassium and vitamins B6, C and K.

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4 chicken breast halves, skinless
3/4 cup of Frank's hot sauce
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp paprika
Kosher salt and freshly ground black pepper to taste
8 Celery stalks
1 tbsp extra virgin olive oil
Chives, diced (for garnish)


Mix the onion powder, chili powder and parika in a bowl. Toss the chicken breasts in the mixture and coat each with the spices. Season with Kosher salt and freshly ground black pepper to taste. Add the chicken breasts to a sealable bag or container and then pour 1/2 cup of Frank's hot sauce (or your favorite) over it. Seal the container or bag and shake well to coat chicen. Marinate for 20 to 30 minutes max. Remove chicken from container and heat a skillet with extra virgin olive oil on medium. Saute for five ot six minutes on each side. Brush the remaining 1/4 cup of hot sauce over each breast. Garnish with chives. Serve with celery stalks and a light dressing if desired.

Makes four servings.

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