NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cups cauliflower florets

1 tbsp ghee

2 tbsp buffalo hot sauce

0.5 cup nonfat Greek yogurt

0.25 tsp garlic powder

0.25 tsp dried dill

0.25 tsp sea salt

0.25 tsp black pepper

1 cup celery sticks

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 cubes and chop the cauliflower into small, uniform florets.

• 3

  In a large bowl, toss the chicken and cauliflower with half of the melted ghee, sea salt, and black pepper until evenly coated.

• 4

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

• 5

  While roasting, whisk together the Greek yogurt, dried dill, and garlic powder in a small bowl to create the ranch dipping sauce.

• 6

  In a separate small bowl, whisk the remaining melted ghee with the buffalo hot sauce.

• 7

  Once roasted, transfer the chicken and cauliflower to a clean bowl, drizzle with the buffalo mixture, and toss gently to coat.

• 8

  Serve the buffalo bites immediately with the yogurt dip and fresh celery sticks on the side.