NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cup Cauliflower florets

1 tbsp Arrowroot starch

1 tbsp Ghee

2 tbsp Buffalo hot sauce

0.25 cup Plain non-fat Greek yogurt

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh chives

PREPARATION

• 1

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

• 2

  Cut the chicken breast into small, bite-sized pieces and ensure the cauliflower florets are uniform in size.

• 3

  In a large mixing bowl, toss the chicken and cauliflower with the arrowroot starch, garlic powder, sea salt, and black pepper until evenly coated.

• 4

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

• 5

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

• 6

  While roasting, whisk together the melted ghee and buffalo hot sauce in a small bowl.

• 7

  In a separate small ramekin, stir together the Greek yogurt and chopped fresh chives to create the dipping sauce.

• 8

  Once the chicken and cauliflower are done, transfer them to a clean bowl and toss gently with the buffalo ghee mixture.

• 9

  Serve immediately while hot and crispy with the chilled yogurt dip on the side.