NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked shredded chicken breast

0.25 cup plain non-fat Greek yogurt

1 tbsp buffalo sauce

0.5 oz sharp cheddar cheese

1 tsp olive oil

1 cup cauliflower florets

0.5 cup sliced celery

0.5 cup sliced carrots

0.25 whole avocado

1 tbsp chopped green onions

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the olive oil in a medium non-stick skillet over medium-high heat.

• 2

  Add the cauliflower florets and sliced carrots to the skillet, sautéing for 5-7 minutes until they begin to soften and slightly brown.

• 3

  Stir in the shredded chicken breast, garlic powder, sea salt, and black pepper, heating through for 2 minutes.

• 4

  In a small bowl, whisk together the Greek yogurt and buffalo sauce until smooth.

• 5

  Reduce the skillet heat to low and stir in the buffalo-yogurt mixture until the chicken and vegetables are evenly coated.

• 6

  Sprinkle the shredded cheddar cheese over the top and cover the skillet with a lid for 1-2 minutes until the cheese is melted and bubbly.

• 7

  Remove from heat and garnish with sliced celery, chopped green onions, and fresh avocado before serving directly from the skillet.