Name: Buffalo Chicken and Artichoke Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup Greek yogurt; 0.5 cup canned artichoke hearts; 2 tbsp buffalo hot sauce; 1 oz feta cheese; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cups celery sticks

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Buffalo Chicken and Artichoke Dip

Tender shredded chicken and chopped artichokes baked in a creamy, spicy buffalo yogurt sauce for a zesty and satisfying meal.

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NUTRITION

Protein

55.9g

Fat

13g

Carbs

25.9g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup Greek yogurt

0.5 cup canned artichoke hearts

2 tbsp buffalo hot sauce

1 oz feta cheese

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 cups celery sticks

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Place the chicken breast in a pot of boiling water and simmer for 12-15 minutes until fully cooked, then shred with two forks.
3
Drain and roughly chop the canned artichoke hearts.
4
In a medium mixing bowl, whisk together the Greek yogurt, buffalo hot sauce, garlic powder, onion powder, sea salt, and black pepper until smooth.
5
Fold the shredded chicken and chopped artichokes into the yogurt mixture until evenly coated.
6
Transfer the mixture to a small oven-safe baking dish and sprinkle the crumbled feta cheese over the top.
7
Bake for 15-20 minutes until the dip is heated through and the cheese is slightly golden.
8
Serve the warm dip immediately with fresh celery sticks for dipping.