NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup cauliflower florets

1 tbsp ghee

2 tbsp buffalo hot sauce

0.25 cup greek yogurt

1 tsp lemon juice

0.25 tsp dried dill

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp almond flour

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 cubes and ensure the cauliflower florets are uniform in size.

• 3

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

• 4

  Melt the ghee in a small bowl and whisk it together with the buffalo hot sauce.

• 5

  Drizzle half of the buffalo-ghee mixture over the chicken and cauliflower, tossing well to combine.

• 6

  Spread the mixture in a single layer on the baking sheet and roast for 20-25 minutes until the chicken is cooked through and the cauliflower edges are golden brown.

• 7

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

• 8

  Remove the tray from the oven, drizzle with the remaining buffalo sauce, and serve immediately with the chilled ranch dip on the side.