Creamy Baked Buffalo Chicken with Fresh Veggie Sticks

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Baked Buffalo Chicken with Fresh Veggie Sticks

YOUR SOLIN GENERATED RECIPE

Creamy Baked Buffalo Chicken with Fresh Veggie Sticks

Enjoy a flavorful twist on classic buffalo chicken by baking tender, seasoned chicken breast in a tangy buffalo sauce and pairing it with a cool, creamy nonfat Greek yogurt dip. Alongside, crisp veggie sticks and a side of whole-grain pita offer a satisfying crunch and additional texture for a well-rounded, delicious meal.

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NUTRITION

423kcal
Protein
58.7g
Fat
6.2g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Cooked Chicken Breast

1 tbsp Buffalo Hot Sauce

1/2 cup Nonfat Plain Greek Yogurt

1 medium Carrot

1 Celery Stalk

1/2 Red Bell Pepper

1/2 piece Whole Wheat Pita Bread

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the chicken breast in a small baking dish and brush both sides with buffalo hot sauce, ensuring it is evenly coated.

  • 3

    Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken bakes, prepare the creamy yogurt dip by stirring the nonfat Greek yogurt with a pinch of salt and pepper (optional).

  • 5

    Wash and cut the carrot, celery, and red bell pepper into sticks.

  • 6

    Once the chicken is done, slice it and serve alongside the veggie sticks, a small portion of whole wheat pita bread, and a side of creamy yogurt dip.

Creamy Baked Buffalo Chicken with Fresh Veggie Sticks

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Baked Buffalo Chicken with Fresh Veggie Sticks

YOUR SOLIN GENERATED RECIPE

Creamy Baked Buffalo Chicken with Fresh Veggie Sticks

Enjoy a flavorful twist on classic buffalo chicken by baking tender, seasoned chicken breast in a tangy buffalo sauce and pairing it with a cool, creamy nonfat Greek yogurt dip. Alongside, crisp veggie sticks and a side of whole-grain pita offer a satisfying crunch and additional texture for a well-rounded, delicious meal.

NUTRITION

423kcal
Protein
58.7g
Fat
6.2g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Cooked Chicken Breast

1 tbsp Buffalo Hot Sauce

1/2 cup Nonfat Plain Greek Yogurt

1 medium Carrot

1 Celery Stalk

1/2 Red Bell Pepper

1/2 piece Whole Wheat Pita Bread

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the chicken breast in a small baking dish and brush both sides with buffalo hot sauce, ensuring it is evenly coated.

  • 3

    Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken bakes, prepare the creamy yogurt dip by stirring the nonfat Greek yogurt with a pinch of salt and pepper (optional).

  • 5

    Wash and cut the carrot, celery, and red bell pepper into sticks.

  • 6

    Once the chicken is done, slice it and serve alongside the veggie sticks, a small portion of whole wheat pita bread, and a side of creamy yogurt dip.