NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked chicken breast

0.5 cup Non-fat Greek yogurt

1 oz Light cream cheese

2 tbsp Buffalo hot sauce

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.5 oz Blue cheese crumbles

1 cup Celery sticks

0.5 cup Red bell pepper strips

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a medium mixing bowl, combine the non-fat Greek yogurt, softened light cream cheese, buffalo hot sauce, garlic powder, onion powder, sea salt, and black pepper until the mixture is smooth and well-incorporated.

• 3

  Gently fold the shredded cooked chicken breast into the creamy buffalo mixture until every piece is evenly coated.

• 4

  Transfer the chicken mixture into a small oven-safe baking dish, spreading it out into an even layer with a spatula.

• 5

  Sprinkle the blue cheese crumbles evenly over the top of the dip.

• 6

  Place the dish in the oven and bake for 15 to 20 minutes, or until the dip is heated through and the edges are beginning to bubble.

• 7

  Remove from the oven and serve immediately alongside fresh celery sticks and red bell pepper strips for a high-protein, veggie-forward meal.