NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

2 cup cauliflower florets

1 large egg white

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 hot sauce

0.5 tbsp ghee

0.25 cup nonfat greek yogurt

0.5 tsp dried dill

1 tsp lemon juice

0.25 whole avocado

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into bite-sized pieces and break the cauliflower into small, uniform florets.

• 3

  In a medium bowl, whisk the egg white until it becomes light and frothy.

• 4

  In a separate shallow dish, whisk together the almond flour, garlic powder, onion powder, sea salt, and black pepper.

• 5

  Dip each piece of chicken and cauliflower into the egg white, then dredge in the almond flour mixture until evenly coated.

• 6

  Arrange the coated pieces on the prepared baking sheet in a single layer, ensuring they are not touching.

• 7

  Roast for 20 to 25 minutes, flipping halfway through, until the coating is golden brown and the chicken is cooked through.

• 8

  While roasting, melt the ghee and whisk it together with the buffalo hot sauce in a large mixing bowl.

• 9

  In a small ramekin, stir together the Greek yogurt, dried dill, and lemon juice to create a clean, high-protein ranch dip.

• 10

  Gently toss the roasted chicken and cauliflower in the buffalo sauce mixture until fully glazed.

• 11

  Serve the crispy bites immediately with the ranch dip and fresh avocado slices on the side.