Ingredients:

  • 2 cups (450g) cooked chicken breast, finely shredded
  • 1 cup (225g) low-fat cottage cheese
  • ½ cup (120g) plain non-fat Greek yogurt
  • ½ cup (55g) shredded mozzarella cheese, part-skim
  • ⅓ cup (80ml) Frank's RedHot or preferred buffalo sauce
  • 1 tsp (5g) garlic powder
  • ½ tsp (2g) onion powder

Instructions:

  1. Place the cottage cheese and Greek yogurt into the blender. Process on high for 30–60 seconds until the mixture is completely smooth.
  2. In a medium mixing bowl, combine the blended cream, buffalo sauce, garlic powder, and onion powder. Gently fold in the shredded chicken and half of the mozzarella cheese until fully coated.
  3. Transfer the mixture to an 8x8 inch baking dish and top with the remaining mozzarella.
  4. Bake at 375°F (190°C) for 20–25 minutes until the cheese is melted and the edges are bubbling and slightly golden.