Today's episode is about the Super Bowl, one of the most-watched programs in the US. I am giving some tips in this episode, so you don't feel bad the next day. So grab a pen and paper to write down some excellent party tips.
Timestamps:
-[13:40] The First Tip of Super Bowl Sunday Party/Game
-[14:09] Bring Your Own Food
-[14:53] The Third Tip of Super Bowl Sunday
The Recap of Tips:
The Recipe: Chicken Nuggets with Buffalo Sauce with Kale Chips
Four Servings
Total Time: 30 min
2 pounds of boneless chicken breasts cut into 1-inch bite-size cubes
1 cup no sugar added pickle juice
6 cups chopped kale
1/2 tsp salt and pepper Divided
Some cooking spray Coconut avocado
6 tsp Frank's RedHot Wing Sauce
4 tsp of Sesame Oil
DIRECTIONS:
1.Marinate the chicken with pickle juice for at least 15 minutes.
2.Meanwhile, pre-heat the oven to 375⁰F.
3.Line two sheet pans with parchment paper or foil. Spray with non-stick cooking spray.
4.With a knife or by hand, remove leaves from stems and tear or cut kale into large bite-sized pieces. Wash and dry thoroughly.
5.Toss kale with a quarter teaspoon of both salt and pepper. Spread a single layer of kale on one of the prepared sheet pans, being careful not to overcrowd.
6. Spray the top of the kale with non-stick cooking spray and bake for about 15 to 20 minutes until crisp, but not burnt.
7. Meanwhile, drain the chicken from pickle juice and toss with a quarter teaspoon of both salt and pepper. Spread the chicken in a single layer on the other prepared sheet pan, being careful not to overcrowd.
8. Spray the top of the chicken with non-stick cooking spray and place it in the oven 5 to 6 minutes before the kale chips are done. The chicken should cook to an internal temperature of 165⁰F.
9. While the chicken nuggets are cooking, whisk together the hot sauce and sesame oil in a liquid measuring cup.
10. Once the chicken is cooked, toss with buffalo sauce.
11. For one portion, serve 6 ounces chicken nuggets, a ¼ of the kale chips, and 1½ tablespoons of sesame buffalo sauce.
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