Name: Buffalo chicken protein dip
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 3 oz shredded rotisserie chicken breast, skin and bones removed; 1/2 cup nonfat Greek yogurt; 1/3 cup buffalo sauce; 1/4 tsp garlic powder; 2 tbsp shredded part-skim mozzarella; 1/4 tsp salt; 1 green onion, thinly sliced; 1 white pita bread, cut into triangles; 3 stalks celery, cut into sticks

Nutrition

Per serving

485 calories

Protein: 47g; 39% of calories
Carbs: 48g; 40% of calories
Fat: 11g; 20% of calories

Ingredients

9 items

3 oz shredded rotisserie chicken breast, skin and bones removed
½ cup nonfat Greek yogurt
⅓ cup buffalo sauce
¼ tsp garlic powder
2 tbsp shredded part-skim mozzarella
¼ tsp salt
1 green onion, thinly sliced
1 white pita bread, cut into triangles
3 stalks celery, cut into sticks

Instructions

Prep 15 min · Cook 10 min

Preheat your oven to 375°F. In a small mixing bowl, combine the shredded chicken, Greek yogurt, buffalo sauce, garlic powder, and salt. Mix well until the chicken is thoroughly coated.
Transfer the chicken mixture to a small baking dish and sprinkle the shredded mozzarella evenly over the top. Bake for 15 minutes until the dip is bubbling and the cheese is melted. Done when bubbling and cheese is melted.
While the dip is in the oven, place the pita triangles on a sheet pan in a single layer. Slide the pan into the oven just before the dip comes out and toast for 5 minutes until crisp. Done when lightly toasted and crisp.
Remove the dip and pita from the oven. Garnish the dip with the sliced green onions. Serve the hot dip on a plate with the toasted pita and fresh celery sticks.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes