Slimming World Southern style chicken with buffalo sauce

The thing I love most about Slimming World is that you can still enjoy tasty meals whilst maintaining your weight. The majority are family-friendly too so they are something we can all enjoy. Just like this Southern-style chicken! Only 3 1/2 Syns and tastes absolutely amazing served up with snap peas, beetroot and buffalo sauce.

Please note that if you are planning to do this for the whole family, then it would probably be best to leave the buffalo sauce off the children’s plates. It is quite hot!

Ingredients

2 tsp smoked paprika

2 tbsp American-style mustard

50g dried fine polenta

12 small skinless & boneless chicken thighs

8 fresh baby beetroots (trimmed and scrubbed).

300g sugar snap peas

3 tbsp buttermilk

2 tbsp white wine vinegar

Low-calorie cooking spray

1 tbsp chopped fresh dill

Buffalo Sauce

1 tbsp Worcestershire sauce

1 tbsp cider vinegar

3 tbsp hot chilli pepper sauce

1 tbsp sweetener

Method

1 Preheat the oven to 220℃/fan 200℃/gas 7. Mix the paprika and mustard together and rub over the chicken. Season lightly, coat with polenta, then spray with low-calorie cooking spray. Cook on a baking tray for 40 minutes, or until cooked throughout.

2 Boil the beetroots for 15 minutes and drain. When cool rub off the skins with kitchen paper towel, slice up and transfer to a bowl. Add 1 tbsp white wine vinegar.

3 Mix the buffalo sauce ingredients together and put to one side.

4 Boil the sugar snap peas for 30 seconds drain and rinse under cold water. Share the chicken and vegetables between 4 plates. Whisk the buttermilk dill and remaining white wine vinegar together and divide between plates along with buffalo sauce.


Slimming World Southern style chicken

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Slimming World Southern style chicken

Slimming World Southern Style Chicken

5 from 9 votes
A tasty southern style chicken dish with buffalo sauce.
3 1/2 Syns per serving.
Total Time 1 hour
Servings: 4
Course: Main Course

Ingredients
  

  • 2 tsp smoked paprika
  • 2 tbsp American-style mustard
  • 50 g dried fine polenta
  • 12 small skinless & boneless chicken thighs
  • 8 fresh baby beetroots trimmed and scrubbed
  • 300 g sugar snap peas
  • 3 tbsp buttermilk
  • 2 tbsp white wine vinegar
  • Low-calorie cooking spray
  • 1 tbsp chopped fresh dill
For The Buffalo Sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp cider vinegar
  • 3 tbsp hot chilli pepper sauce
  • 1 tbsp sweetener

Method
 

  1. Preheat the oven to 220℃/fan 200℃/gas 7. Mix the paprika and mustard together and rub over the chicken. Season lightly, coat with polenta, then spray with low-calorie cooking spray. Cook on a baking tray for 40 minutes, or until cooked throughout.
  2. Boil the beetroots for 15 minutes and drain. When cool rub off the skins with kitchen paper towel, slice up and transfer to a bowl. Add 1 tbsp white wine vinegar.
  3. Mix the buffalo sauce ingredients together and put to one side.
     
  4. Boil the sugar snap peas for 30 seconds drain and rinse under cold water. Share the chicken and vegetables between 4 plates. Whisk the buttermilk dill and remaining white wine vinegar together and divide between plates along with buffalo sauce.

You can find more yummy meal ideas on our Slimming World Recipes Page and don’t forget to pin the recipe below for later!

Slimming World Southern style chicken with buffalo sauce

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Slimming World friendly southern style chicken

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37 Comments

  1. I love fried chicken but I rarely make it because it is usually so messy as well as full of calories. I had no idea that you can make it in the oven. Your photos look great and the chicken looks so crispy and golden. I will have to try this recipe. Thank you so much for sharing it, Jayne.
    #mmbc

  2. A great tip using polenta to coat the chicken to give it that fried crunchy feeling to satisfy those cravings

  3. 5 stars
    This chicken looks really tasty, and I love that it’s still low in Syns. I can’t wait to try it with that buffalo sauce!

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