I am going to be brutally honest here, friends. I do not watch football. I do not have a clue who is in the runnings to make it to the Super Bowl. I mean, the teams could possibly even be established already and I haven’t a clue. The last time I sat down to watch a football game was likely sometime before the year of 2011. I have no clue when the Super Bowl game will be played. January? February? I have no interest, nor knowledge of the whole deal. But when I was asked to share a recipe that you guys may enjoy for the Super Bowl? Well…now were talking my language. This, I can do. Although football is not my forte, the food that accompanies the game I can handle. Finger food. Sharing-type food. Small bites. Appetizers. I am NOW officially excited for the Super Bowl (I hope I haven’t missed it already)! These Buffalo Chicken Lettuce Boats are a total score for a Super Bowl kind of day-pun totally intended. The recipe is really versatile… but below is our favorite way to eat them. Add some celery, tomato or green onion if you prefer. Swap the bleu cheese for shredded gouda. Grill your chicken instead of pan roasting it (but the pan roasting method is unbeatable in flavor). Offer some honey mustard instead of buffalo sauce for your not-so-spicy-loving munchkins. Make a little lettuce boat bar and let your guests assemble their own. But I must say…the crunchy carrots, savory chicken, sharp bleu cheese, creamy avocado and spicy sauce? I’ll take the Super Bowl any day of the year as long as these bad boys are served!
So simple. Just pan roast your chicken.
Simmer a few ingredients together for your sauce.
And assemble. Eat. And repeat. Over. And over 😉
Buffalo Chicken Lettuce Boats
2 Tablespoons Olive Oil
2 Boneless Skinless Chicken Breasts, seasoned with salt and black pepper
6 Tablespoons Unsalted Butter
1/3 Cup Hot Sauce, I love both Franks and Cholula
1 Teaspoon Honey
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Salt
Romaine Lettuce Leaves, for serving
Shredded Carrots, for serving
Crumbled Bleu Cheese, for serving
Diced Avocado, for serving
Preheat oven to 400. Heat olive oil in an ovenproof skillet over medium high heat. Add chicken breasts and sear the tops for 2 minutes or until golden brown. Flip the chicken over and place it in the oven for 12-15 minutes or until chicken is thoroughly cooked through. Let chicken rest for 10 minutes, slice and coat it in the pan juices.
While chicken is cooking, place butter, hot sauce, honey, onion powder, garlic powder and salt in a small saucepan. Simmer over medium heat for 10 minutes. Set aside.
For assembly: Top the romaine leaves with sliced chicken, carrots, bleu cheese, avocado and sauce.
Here are a few of my other favorite Super Bowl friendly recipes, too:
What are you making this year?? Would love some new ideas!