NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cup cauliflower florets

1 tbsp avocado oil

2 tbsp almond flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 tbsp buffalo sauce

0.25 cup greek yogurt

1 tsp dried dill

0.5 tsp lemon juice

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized cubes and place them in a large mixing bowl along with the cauliflower florets.

• 3

  Drizzle with avocado oil and sprinkle with almond flour, sea salt, black pepper, and garlic powder, tossing until everything is evenly coated.

• 4

  Spread the chicken and cauliflower in a single layer on the prepared baking sheet, ensuring they aren't overcrowded so they can crisp up.

• 5

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

• 6

  While the tray is roasting, whisk together the Greek yogurt, dried dill, and lemon juice in a small bowl to create a clean-label ranch dip.

• 7

  Remove the tray from the oven, transfer the hot chicken and cauliflower to a clean bowl, and toss gently with the buffalo sauce.

• 8

  Serve immediately with the chilled ranch dip on the side for dipping.