NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup cauliflower florets

1 tbsp ghee

2 tbsp buffalo hot sauce

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup nonfat greek yogurt

1 tsp dried dill

0.5 cup celery sticks

PREPARATION

• 1

  Preheat oven to 425°F and line a large baking sheet with parchment paper.

• 2

  Slice the chicken breast and cauliflower into uniform, bite-sized pieces.

• 3

  In a large mixing bowl, whisk together the melted ghee, 1 tbsp of the buffalo sauce, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Add the chicken and cauliflower to the bowl and toss thoroughly until every piece is well coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 22 minutes until the chicken is cooked through and the cauliflower edges are crispy.

• 6

  While roasting, whisk the Greek yogurt and dried dill together in a small bowl to create a ranch-style dip.

• 7

  Remove the tray from the oven, drizzle with the remaining 1 tbsp of buffalo sauce, and serve immediately with celery sticks and the yogurt dip.