Most of my clients have the hardest time with finding tasty snacks that have a good amount of protein, some carbs, and good fats.
Well here is a perfect recipe that can be served with celery, carrots, cucumber etc.. and is the perfect go to snack in any circumstance.
Buffalo Chicken Dip:
Ingredients:
1 pound chicken
1 egg
1 tbsp lemon juice
2 garlic cloves
1 tsp dijon mustard
1/4 cup of coconut oil (or olive oil)
¼ tapatio sauce
1 tsp of creole seasoning
1 tablespoon of olive oil mayo (if you need a little extra go ahead and add it)
Directions:
Preheat oven to 375 degrees. Cover chicken breasts in water and
bring to boil for 3-4 minutes until white; cook through. Drain and allow to
cool. Meanwhile, in a food processor, blend together egg, lemon juice,
garlic and mustard. Slowly stream in coconut oil and mayo until thick.
Add hot sauce and chicken. Pulse until blended and chicken is shredded. Pour
into small casserole dish and bake for 25 minutes.
Let cool. I like to refrigerate mine over night and eat it the next day.
Serve with celery, carrots, and/or cucumbers.
Enjoy!
Fit Chic
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