NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cup cauliflower florets

2 tbsp almond flour

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp ghee

0.25 cup buffalo hot sauce

0.5 cup non-fat Greek yogurt

1 tsp dried dill

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Cut the chicken breast and cauliflower into uniform bite-sized pieces to ensure even cooking.

• 3

  In a large mixing bowl, whisk together the almond flour, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Add the chicken and cauliflower to the bowl, tossing thoroughly until every piece is evenly coated in the dry flour mixture.

• 5

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

• 6

  While the base is roasting, whisk the melted ghee and buffalo hot sauce together in a small bowl until the sauce is emulsified and smooth.

• 7

  In a separate small bowl, stir together the Greek yogurt, dried dill, and lemon juice to create the creamy ranch dip.

• 8

  Once the roasting is complete, transfer the chicken and cauliflower to a clean bowl, pour the buffalo mixture over them, and toss gently to coat.

• 9

  Serve the warm buffalo bites immediately with the chilled herb-flecked ranch dip on the side.