NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup cauliflower florets

0.5 tbsp ghee

2 tbsp cayenne pepper hot sauce

0.25 cup nonfat greek yogurt

1 tsp lemon juice

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp hemp seeds

1 cup celery sticks

PREPARATION

• 1

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

• 2

  Dice the chicken breast into 1-inch cubes and break the cauliflower into similarly sized small florets.

• 3

  In a large mixing bowl, whisk together the melted ghee, hot sauce, garlic powder, and onion powder until smooth.

• 4

  Add the chicken and cauliflower to the bowl and toss thoroughly until every piece is coated in the buffalo mixture.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring space between pieces for maximum crispiness.

• 6

  Roast for 20 to 25 minutes, flipping the pieces halfway through, until the chicken is cooked through and the cauliflower edges are golden brown.

• 7

  While the tray roasts, whisk together the Greek yogurt, lemon juice, sea salt, and black pepper in a small ramekin to create the dip.

• 8

  Remove from the oven and plate the hot bites immediately, garnishing with hemp seeds and serving alongside fresh celery sticks and the yogurt sauce.