YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Roasted Cauliflower with Creamy Ranch
Enjoy a satisfying fusion of spicy buffalo-flavored roasted cauliflower and chickpeas, finished with a cool, tangy homemade creamy ranch and topped with lean grilled chicken breast. This dish delivers a balanced mix of textures and vibrant flavors, combining crispy roasted veggies, a zesty sauce, and tender chicken for a complete meal that’s both hearty and health-conscious.
INGREDIENTS
3 oz Chicken Breast
1/2 head Cauliflower (~300g)
1/2 cup Chickpeas (~82g)
1 tbsp Olive Oil
2 tbsp Buffalo Hot Sauce
3/4 cup Nonfat Greek Yogurt
1 tsp Ranch Seasoning Mix
PREPARATION
Preheat your oven to 425°F.
Cut the cauliflower into florets and rinse the chickpeas; pat them dry.
In a bowl, combine the cauliflower florets and chickpeas with olive oil and toss with half of the buffalo hot sauce. Season lightly with salt, pepper, and garlic powder if desired.
Spread the mixture on a baking sheet and roast in the preheated oven for 25-30 minutes, turning halfway until the cauliflower is tender and edges are crispy.
While the vegetables are roasting, prepare the creamy ranch by mixing the nonfat Greek yogurt with the ranch seasoning mix. Adjust seasoning to taste.
Season the chicken breast with salt and pepper, then grill it over medium heat until cooked through (about 6-7 minutes per side). Once done, let it rest and slice into strips.
Drizzle any remaining buffalo hot sauce over the roasted cauliflower and chickpeas, then plate the roasted veggies topped with grilled chicken strips.
Serve immediately with a generous side of the creamy ranch for dipping.