NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 cup cauliflower florets

2 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp buffalo hot sauce

0.5 tbsp ghee

0.33 cup non-fat Greek yogurt

0.25 tsp dried dill

1 tsp lemon juice

PREPARATION

• 1

  Preheat your air fryer to 400°F (200°C).

• 2

  Cut the chicken breast into bite-sized pieces and ensure the cauliflower florets are uniform in size.

• 3

  In a large bowl, whisk together the almond flour, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Add the chicken and cauliflower to the bowl, tossing thoroughly until every piece is evenly coated in the flour mixture.

• 5

  Place the coated chicken and cauliflower in the air fryer basket in a single layer, spraying lightly with avocado oil if desired, and cook for 12-15 minutes until the chicken is cooked through and the cauliflower is golden and crispy.

• 6

  While the bites cook, melt the ghee and whisk it into the buffalo hot sauce in a small bowl.

• 7

  In a separate small bowl, combine the Greek yogurt, dried dill, and lemon juice to create the ranch dip.

• 8

  Once the chicken and cauliflower are done, transfer them to a clean bowl and toss with the buffalo-ghee mixture until fully coated.

• 9

  Serve immediately with the chilled ranch dip on the side.