NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 cups cauliflower florets

1 tbsp ghee

2 tbsp buffalo hot sauce

0.5 cup non-fat Greek yogurt

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried dill

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 and cauliflower into bite-sized pieces of similar size to ensure even cooking.

• 3

  In a large bowl, whisk together the melted ghee and buffalo hot sauce, then set aside half of this mixture in a small ramekin.

• 4

  Toss the chicken and cauliflower in the remaining sauce in the large bowl until every piece is well coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring pieces are not overcrowded.

• 6

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

• 7

  While the tray is roasting, prepare the high-protein ranch dip by mixing the Greek yogurt, garlic powder, onion powder, sea salt, black pepper, dried dill, and lemon juice in a small bowl.

• 8

  Remove the tray from the oven, drizzle with the reserved buffalo sauce for extra zing, and serve immediately with the cool yogurt dip.