Buffalo Chicken With Pluck'd Tomatoes by Realfoodwithgratitude

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1/2 cup buffalo sauce (e.g. Frank's RedHot)
• 2 tbsp unsalted butter, melted
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup Pluck'd cherry or cocktail tomatoes, halved
• 2 tbsp fresh parsley or chives, chopped (for garnish)

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with foil or parchment.
2. Pat chicken dry, then rub with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Place chicken on the prepared baking sheet and bake for 20–25 minutes, or until internal temperature reaches 165°F.
4. While chicken bakes, whisk together buffalo sauce and melted butter in a small bowl.
5. Remove chicken from oven and brush generously with the buffalo butter sauce, then return to oven for 3–5 minutes to caramelize.
6. Rest chicken for 5 minutes, then slice or shred as desired.
7. Top with halved Pluck'd tomatoes and fresh herbs, and drizzle with any remaining buffalo sauce before serving.