NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cup Cauliflower florets

1 tbsp Avocado oil

2 tbsp Buffalo sauce

0.25 cup Plain Greek yogurt

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried dill

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Cut the chicken breast into bite-sized 1-inch cubes and break the cauliflower into small, uniform florets.

• 3

  In a large mixing bowl, toss the chicken cubes and cauliflower florets with avocado oil, garlic powder, onion powder, sea salt, and black pepper until every piece is well-coated.

• 4

  Spread the mixture in a single layer onto the prepared baking sheet, ensuring there is enough space between pieces to allow them to roast rather than steam.

• 5

  Roast in the oven for 20-25 minutes, flipping the pieces halfway through, until the chicken is cooked through and the cauliflower edges are golden and crispy.

• 6

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

• 7

  Remove the baking sheet from the oven and drizzle the buffalo sauce over the roasted chicken and cauliflower, tossing gently with a spatula to coat.

• 8

  Return the tray to the oven for an additional 2-3 minutes to allow the sauce to glaze and set onto the bites.

• 9

  Serve the buffalo bites immediately while hot, with the cooling Greek yogurt ranch dip on the side.