NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cup Cauliflower florets

1 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Buffalo sauce

0.5 cup Non-fat Greek yogurt

0.5 tsp Dried dill

0.25 tsp Garlic powder

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Place the cauliflower florets and the whole chicken breast on the baking sheet, then drizzle with avocado oil and season with sea salt and black pepper.

• 3

  Roast in the oven for 20 minutes until the cauliflower is tender and the chicken is fully cooked through.

• 4

  Remove from the oven and use two forks to shred the chicken breast into bite-sized pieces directly on the pan.

• 5

  Toss the shredded chicken and roasted cauliflower with the buffalo sauce until every piece is thoroughly coated.

• 6

  Return the pan to the oven for an additional 5 minutes to allow the sauce to caramelize and the edges to get slightly crispy.

• 7

  While the bites finish roasting, whisk together the Greek yogurt, dried dill, garlic powder, and lemon juice in a small bowl to create a high-protein ranch dip.

• 8

  Serve the hot buffalo chicken and cauliflower bites immediately with the creamy ranch dip on the side.