- #high-protein
Buffalo Chicken Greek Yogurt Celery Boats
Shredded chicken breast and nonfat Greek yogurt make a buffalo filling with 36g protein per serving. Greek yogurt replaces the usual mayo and cream cheese. Packs well for the afternoon, and also works as a light lunch or after a workout.
by John at Baisics
Ingredients
- 16 oz raw boneless skinless chicken breast (yields about 12 oz cooked)
- 320 g nonfat plain Greek yogurt (used instead of mayo, which saves about 300 kcal per batch)
- 0.25 cup Frank's RedHot original hot sauce
- 40 g blue cheese, crumbled
- 0.5 tsp garlic powder
- 0.5 tsp smoked paprika
- 0.5 tsp kosher salt
- 2 stalks scallions, thinly sliced
- 8 stalks celery stalks, cut into 4-inch boats
Instructions
- 1
Heat oven to 400°F. Season chicken with smoked paprika and salt, then lay it on the sheet pan.
- 2
Bake 20–22 minutes, until the thickest part reads 165°F. Rest 5 minutes, then shred with two forks.
- 3
In the bowl, stir together Greek yogurt, hot sauce, and garlic powder until smooth.
- 4
Fold in shredded chicken, blue cheese, and most of the scallions.
- 5
Spoon the filling into the celery boats and top with the rest of the scallions.
- 6
To make ahead: store the filling and the celery separately for up to 4 days, then fill right before eating so the celery stays crisp.