YOUR SOLIN GENERATED RECIPE
Creamy Buffalo Chicken Dip Skillet
Sautéed chicken and crisp vegetables folded into a tangy, protein-rich buffalo sauce and baked until the flavors meld into a bubbly, savory dip.
INGREDIENTS
4 oz chicken breast
0.25 cup nonfat Greek yogurt
2 tbsp buffalo sauce
1 tsp avocado oil
0.5 cup celery
0.25 cup red bell pepper
1 tbsp blue cheese
0.25 tsp garlic powder
0.25 tsp onion powder
0.13 tsp sea salt
0.13 tsp black pepper
1 tbsp green onions
1 cup carrots
PREPARATION
Preheat your oven to 375°F.
Heat the avocado oil in a small oven-safe skillet over medium heat.
Add the diced celery and red bell pepper to the skillet and sauté for 3-4 minutes until they begin to soften.
In the same skillet, stir in the shredded cooked chicken breast, Greek yogurt, buffalo sauce, garlic powder, onion powder, sea salt, and black pepper.
Mix thoroughly until the chicken is evenly coated and the mixture is creamy and well-combined.
Smooth the top with a spatula and sprinkle the crumbled blue cheese over the surface.
Transfer the skillet to the oven and bake for 10-12 minutes until the dip is hot and the edges are bubbling.
Remove from the oven and garnish with fresh chopped green onions.
Serve the warm dip immediately with raw carrot sticks for a satisfying, high-protein meal.