NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup Greek yogurt

2 tbsp buffalo hot sauce

1 oz blue cheese crumbles

1 cup bell peppers

0.5 cup celery

1 tsp olive oil

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the olive oil in a medium cast-iron or non-stick skillet over medium heat.

• 2

  Add the diced bell peppers and celery to the skillet, sautéing for about 5 minutes until they are tender-crisp.

• 3

  Stir in the cooked shredded chicken breast along with the garlic powder, sea salt, and black pepper.

• 4

  In a small mixing bowl, whisk together the plain Greek yogurt and buffalo hot sauce until the mixture is smooth and well combined.

• 5

  Pour the buffalo-yogurt sauce into the skillet, stirring continuously to coat the chicken and vegetables evenly.

• 6

  Lower the heat and let the mixture simmer gently for 2 to 3 minutes until the sauce is warmed through and starting to bubble.

• 7

  Remove the skillet from the heat, sprinkle the blue cheese crumbles over the top, and serve immediately while hot.