Macros for each Slider
158 Cals, 15g Carbs, 2.5g Fat, 19g Protein
Ingredients for Buffalo Chicken Dip:
1.5lbs Chicken Breast
1 Cup Reduced Sodium Chicken Broth
1 Packet Ranch Seasoning
170g Plain Non Fat Greek Yogurt
113g Fat Free Cottage Cheese
113g Franks Red Hot Buffalo Sauce
Big Handful Green Onion
1 Package Brioche Dinner Rolls (I used Natures Own Brand)
42g Part Skim Mozzarella
42g 2% Sharp Cheddar Cheese
Directions:
1.) Add your chicken broth, chicken breast and 2/3rds of your ranch seasoning packet to your instant pot. Pressure cook on high for 18 minutes and then let natural release for 10 minutes.
2.) While your chicken is cooking, make your buffalo dip by adding your greek yogurt, cottage cheese and franks red hot buffalo sauce. Blend till smooth.
3.) Now shred your chicken with some forks after it’s done in the instant pot. Add the shredded chicken to bowl and mix with 2/3rds of your buffalo sauce. Scale the recipe back 1/3rd if you don’t want to have that much left over. Now add your fresh chopped green onions in there as well. Mix till combined.
4.) Now take your 12 pack of dinner rolls and carefully slice in half and remove the top part of the buns. Try to keep it together so it’s easy to add them back on top. Add your buffalo chicken dip mixtures evenly across the bottom half of the rolls. Add another buffalo sauce drizzle on top. Then your cheese.
5.) Add your top half of the rolls and spray to the tops with non stick butter spray. Sprinkle some of the ranch seasoning on top and add to the oven on 400 degrees F for 10 minutes or until rolls are golden brown. Then enjoy!