NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Chicken breast

2 cups Cauliflower florets

0.5 tbsp Ghee

2 tbsp Buffalo hot sauce

0.5 cup Non-fat Greek yogurt

1 tsp Dried dill

0.5 tsp Garlic powder

0.5 tsp Onion powder

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

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 1-inch cubes and ensure the cauliflower is broken into small, uniform florets.

• 3

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

• 4

  Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space between pieces for roasting rather than steaming.

• 5

  Roast for 20 to 25 minutes, flipping halfway through, until the chicken is cooked through and the cauliflower edges are golden and crispy.

• 6

  While the base is roasting, prepare the ranch by whisking together the Greek yogurt, dried dill, garlic powder, onion powder, and lemon juice in a small bowl.

• 7

  Once the chicken and cauliflower are done, remove them from the oven and transfer to a clean bowl.

• 8

  Drizzle the buffalo hot sauce over the warm chicken and cauliflower, tossing gently to coat every piece.

• 9

  Serve immediately with the creamy ranch on the side or drizzled over the top.