NUTRITION

SERVINGS

INGREDIENTS

2 cups Cauliflower florets

3 oz Chicken breast

2 tbsp Almond flour

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Buffalo sauce

1 tsp Olive oil

0.5 cup Nonfat Greek yogurt

1 tsp Dried dill

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Cut the cauliflower into bite-sized florets and slice the chicken breast into thin strips.

• 3

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

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until the chicken is cooked through and the cauliflower is tender.

• 5

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

• 6

  Remove the tray from the oven and toss the roasted chicken and cauliflower in the buffalo sauce until well-coated.

• 7

  Serve the crispy bites immediately with the chilled ranch dip on the side for a protein-packed meal.