Spicy Buffalo Yogurt Chicken Tenders with Roasted Veggies

This recipe combines tangy Greek yogurt with spicy buffalo sauce to create ultra-tender, flavorful chicken tenders. Paired with a simple roasted vegetable medley, it’s a balanced meal packed with protein and nutrients.

Ingredients

For the Chicken Tenders

• 1 lb chicken tenders

• ½ cup Greek yogurt (full-fat for best flavor)

• ⅓ cup buffalo sauce

• 1 tbsp olive oil

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp smoked paprika

• ½ tsp salt

• ¼ tsp black pepper

For the Roasted Mixed Vegetables

• 1 cup Brussels sprouts, halved

• 1 cup cauliflower florets

• 1 red bell pepper, sliced

• 1 zucchini, sliced

• 2 tbsp olive oil

• 1 tsp garlic powder

• ½ tsp smoked paprika

• ½ tsp salt

• ¼ tsp black pepper

Instructions

1. Marinate the Chicken

1. In a bowl, mix Greek yogurt, buffalo sauce, olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper.

2. Add the chicken tenders and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).

2. Roast the Vegetables

1. Preheat oven to 400°F.

2. In a large bowl, toss the Brussels sprouts, cauliflower, bell pepper, and zucchini with olive oil, garlic powder, smoked paprika, salt, and black pepper.

3. Spread evenly on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and slightly charred.

3. Cook the Chicken

Option 1: Oven

1. Place marinated chicken tenders on a lined baking sheet.

2. Bake at 400°F for 18-20 minutes, flipping halfway, until cooked through (internal temp of 165°F).

Option 2: Stovetop

1. Heat a skillet over medium heat with a little olive oil.

2. Cook the tenders for about 4-5 minutes per side until golden brown and cooked through.

4. Serve & Enjoy

Plate the chicken tenders alongside the roasted vegetables. Serve with extra buffalo sauce or a cooling dip like ranch or blue cheese dressing (or a Greek yogurt-based ranch for a lighter option).