- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/8 tsp black pepper
- 1/2 tbsp oil
- 8 strips chicken tenderloin (12.5 oz)
- 1/4 cup Frank’s Hot Sauce
- 4 celery stalks, trimmed to 4 inch strips
- optional: 1/2 cup skinny blue cheese dressing (additional points)
Combine garlic powder, paprika, chili powder and black pepper in a medium bowl. Season chicken with spices and toss to evenly coat the chicken.
Heat half of the oil in a large non-stick sauté pan over medium-high heat, when hot add half of the chicken and cook until golden, about 3-4 minutes, turn chicken and cook until center is no longer pink. Set aside; repeat with remaining oil and chicken.
Pour the hot sauce over the chicken tossing well. Serve with celery sticks and blue cheese dressing if desired.
Servings: 4 – Size: 2 strips
Calories: 111 – Fat: 2 g – Carb: 2 g – Fiber: 1 g – Protein: 21 g – Sugar: 0 g
Sodium: 640 mg – Cholest: 43 mg