Description
A 30-minute weeknight dish with bold buffalo heat and 30g protein per serving. This tangy, oven-to-table recipe uses a single sheet pan and boiling pot for efficiency, featuring roasted chicken, orecchiette pasta, and a Greek yogurt dressing to balance the spice.
Ingredients
8 oz Orecchiette Pasta
2 Chicken Breasts
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Paprika
Salt, to taste
1 cup Greek Yogurt
2 tbsp Buffalo Sauce
1 red onion, sliced
Fresh cilantro (optional, for garnish)
Instructions
Season chicken with onion powder, garlic powder, paprika, and salt
Roast onions and chicken on a sheet pan at 425°F (220°C) for 18-20 minutes
Boil orecchiette pasta until al dente
Let pasta cool slightly
Whisk buffalo sauce and Greek yogurt to make dressing
Combine cooled pasta, roasted chicken/onions, and dressing in a large bowl
Let salad rest 5 minutes before serving
Notes
Use full-fat Greek yogurt for richest texture
Add fresh cilantro after roasting for bright flavor
Chop vegetables uniformly for even cooking
Let salad rest 5 minutes after tossing to distribute flavors
Use gluten-free pasta if preferred
Substitute grilled tofu for chicken for vegetarian version
Undercooking chicken is common – use an instant-read thermometer
Overcooking pasta leads to soggy results – drain immediately at al dente
Mixing while too hot prevents even coating
Non-fat yogurt yields simpler texture with less flavor
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Roasting & Boiling
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 65mg