NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 cups Cauliflower florets

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

2 tbsp Buffalo sauce

0.5 cup Non-fat Greek yogurt

1 tsp Dried dill

1 tsp Lemon juice

0.25 tsp Onion powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Cut the chicken breast into bite-sized cubes and break the cauliflower into small florets.

• 3

  In a large bowl, toss the chicken and cauliflower with olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 4

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

• 5

  While the tray roasts, whisk together the Greek yogurt, dried dill, lemon juice, and onion powder in a small bowl to create the ranch dressing.

• 6

  Remove the baking sheet from the oven and transfer the chicken and cauliflower to a clean bowl; toss thoroughly with the buffalo sauce.

• 7

  Serve the buffalo chicken and cauliflower immediately with the creamy ranch dip on the side.