Seeing that the Pats game was a night game yesterday, I wanted to make a dinner instead of having a variety of "football snacks". That being said, I also wanted it to be football-themed and somewhat healthy. I haven't made my faux fried buffalo chicken tenders (click to see my old post with the full ingredient list and instructions) in a WHILE so I thought it was the perfect thing to whip up for Rob and myself. Honestly, they taste so freaking delicious. There is absolutely no need to fry them!

Click on the link above to get the full instructions. For a quick recap - see below:

Take organic chicken breasts and cut them into strips. Dip in a little flour, then an organic egg/buffalo sauce mixture, then panko! Bake on 375 for 20ish minutes (less for smaller pieces) and then toss in the buffalo sauce.

As for the sides:

Drizzle asparagus with extra virgin and salt and bake on 375 for 20ish minutes (turn once or twice).

Do the same thing with thinly sliced onions.
While all that baking is happening, toss some arugula with shaved parmesan. Once the onions are soft or close to crispy, toss them on the salad with chopped cashews. I made a lemon vinaigrette consisting of the following: 2 parts evoo, couple-few tbs of freshly squeezed lemon juice, tbs of rice vinegar, 2 tsp of mustard, salt, pepper to taste.

What's great about this meal is that it's sneaky healthy and filling. Getting the taste of buffalo chicken sans the saturated fats and breading is such a win! Adding in the salad and asparagus provides vitamins, fiber, and antioxidants. Plus, asparagus is a liver-cleanser. (which may or may not be needed on a Sunday night, amiright?)

We had leftovers so tonight, I made THIS: