Veggie Chips & Buffalo Chicken Dip
1 leaner – 3 greens – 1 healthy fat – 3 condiments (per serving)
4 servings Ingredients: • 1, (12.5-oz.) can chicken breast, drained • ¼ cup hot pepper sauce • 2 tsp lemon juice • 1½ cups plain, low-fat Greek yogurt • 1 Tbsp olive oil • ½ tsp pepper • ¼ cup light ranch dressing • ½ tsp rosemary • ½ tsp salt • 1 cup reduced-fat, shredded colby and monterey jack cheese • 4 light spreadable cheese wedges, softened (optional) • 3 cups thinly sliced yellow squash • 3 cups thinly sliced zucchini
Directions:
1. Preheat oven to 400°F.
2. Whisk the olive oil, lemon juice, salt, pepper, and rosemary together in a large mixing bowl.
3. Add yellow squash and zucchini, and gently mix to coat.
4. On a large, lightly-greased baking sheet, arrange yellow squash and zucchini slices in a single layer.
5. Bake for 20 to 30 minutes, until crisp.
6. Meanwhile, mix the cheese wedges, yogurt, ranch dressing, hot pepper sauce, chicken breast, and cheese until smooth, and transfer dip mixture to a small, lightly-greased baking dish.
7. Once chips are removed from the oven, add dip mixture and bake for 15 to 20 minutes, until lightly browned, hot and bubbling.
