NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cups cauliflower florets

1 large egg

2 tbsp almond flour

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp buffalo sauce

0.25 cup non-fat Greek yogurt

1 tsp dried dill

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Dice the chicken breast into bite-sized pieces and ensure the cauliflower is broken into similarly sized florets.

• 3

  Whisk the egg in a small bowl, and in a separate shallow dish, combine the almond flour, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Dip each piece of chicken and cauliflower into the egg wash, then dredge in the seasoned almond flour until lightly coated.

• 5

  Arrange the pieces in a single layer on the baking sheet and roast for 22 minutes until the chicken is cooked through and the coating is golden brown.

• 6

  While the bites roast, whisk together the Greek yogurt, dried dill, and lemon juice in a small bowl to create the ranch dip.

• 7

  Transfer the roasted chicken and cauliflower to a bowl, toss gently with the buffalo sauce, and serve immediately with the ranch dip on the side.