NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cups cauliflower florets

1 tbsp ghee

2 tbsp hot sauce

1 tbsp arrowroot powder

0.33 cup non-fat Greek yogurt

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp dried dill

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized pieces and place them in a bowl with the cauliflower florets.

• 3

  Toss the chicken and cauliflower with arrowroot powder, sea salt, and black pepper until evenly coated.

• 4

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

• 5

  While roasting, whisk together the melted ghee and hot sauce in a large mixing bowl to create the buffalo glaze.

• 6

  In a separate small bowl, whisk the Greek yogurt, garlic powder, onion powder, dried dill, and lemon juice to make the ranch dip.

• 7

  Remove the tray from the oven and immediately toss the hot chicken and cauliflower in the buffalo sauce until fully coated.

• 8

  Serve the buffalo mixture warm with the chilled ranch dip on the side.