YOUR SOLIN GENERATED RECIPE
Creamy Buffalo Chicken Dip Bake
Shredded chicken breast baked in a zesty buffalo-yogurt sauce, served with crisp celery and bell pepper strips for a satisfying crunch.
INGREDIENTS
4.5 oz chicken breast
0.5 cup non-fat Greek yogurt
2 tbsp buffalo sauce
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 oz sharp cheddar cheese
1 cup celery stalks
1 medium red bell pepper
0.5 tbsp avocado oil
PREPARATION
Preheat your oven to 375°F (190°C).
Heat avocado oil in a skillet over medium heat and cook the chicken breast until the internal temperature reaches 165°F.
Remove the chicken from the heat and use two forks to shred it into small pieces.
In a mixing bowl, stir together the shredded chicken, Greek yogurt, buffalo sauce, garlic powder, onion powder, sea salt, and black pepper until well combined.
Transfer the chicken mixture into a small oven-safe baking dish and spread it into an even layer.
Top the mixture with the shredded sharp cheddar cheese.
Bake for 15 minutes, or until the cheese is melted and the edges are bubbling.
While the dip bakes, slice the celery and red bell pepper into long strips.
Remove the dish from the oven and serve the warm buffalo chicken dip immediately with the fresh vegetable dippers.