NUTRITION

SERVINGS

INGREDIENTS

1.5 cups cauliflower florets

4.5 oz chicken breast

1 tbsp almond flour

1 tbsp buffalo hot sauce

1 tsp ghee

0.25 cup non-fat Greek yogurt

1 tsp lemon juice

0.25 tsp dried dill

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

• 2

  Cut the chicken breast into bite-sized pieces and pat dry with a paper towel.

• 3

  In a large bowl, toss the cauliflower florets and chicken pieces with the olive oil, almond flour, half of the garlic powder, half of the onion powder, salt, and pepper until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until the cauliflower is tender and the chicken is cooked through.

• 5

  While roasting, whisk together the Greek yogurt, lemon juice, dried dill, and the remaining garlic and onion powder in a small bowl to create the ranch dressing.

• 6

  In a separate small bowl, whisk the melted ghee and buffalo hot sauce together.

• 7

  Once the cauliflower and chicken are done, remove them from the oven and immediately toss them in the buffalo ghee mixture until well coated.

• 8

  Serve the crispy buffalo bites warm with the Greek yogurt ranch on the side for dipping.