NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 tbsp avocado oil

0.75 cup red bell pepper

0.75 cup celery

0.25 cup Greek yogurt

2 tbsp buffalo sauce

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 oz cheddar cheese

0.25 whole avocado

1 tbsp green onions

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with garlic powder, sea salt, and black pepper.

• 2

  Heat the avocado oil in a medium skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through.

• 4

  Add the chopped red bell pepper and sliced celery to the pan, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 5

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

• 6

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

• 7

  Sprinkle the shredded cheddar cheese over the top and cover the skillet for 1 minute until the cheese is melted.

• 8

  Remove from heat and garnish with fresh avocado slices and sliced green onions before serving warm.