NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cup cauliflower florets

2 tbsp almond flour

1 tbsp ghee

2 tbsp buffalo sauce

0.5 cup nonfat Greek yogurt

1 tsp dried dill

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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

  Sprinkle the almond flour, sea salt, and black pepper over the chicken and cauliflower, tossing until everything is evenly coated.

• 4

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

• 5

  While roasting, whisk together the melted ghee and buffalo sauce in a small bowl.

• 6

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

• 7

  Once the chicken and cauliflower are done, transfer them to a large bowl and toss with the buffalo sauce mixture until well coated.

• 8

  Serve the crispy buffalo bites immediately with the creamy ranch dip on the side.