NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups 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

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  In a large mixing bowl, whisk together the melted ghee, buffalo hot sauce, garlic powder, onion powder, sea salt, and black pepper until emulsified.

• 3

  Add the cauliflower florets and cubed chicken breast to the bowl, tossing thoroughly to ensure every piece is well-coated in the buffalo mixture.

• 4

  Spread the chicken and cauliflower in a single layer on the prepared baking sheet, leaving space between the pieces to allow for even roasting and crisping.

• 5

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

• 6

  While the bites roast, combine the nonfat Greek yogurt, dried dill, and lemon juice in a small bowl to create a quick, high-protein ranch-style dip.

• 7

  Remove from the oven and serve the hot buffalo bites immediately with the chilled yogurt dip on the side.