NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cup cauliflower florets

1 tbsp olive oil

2 tbsp buffalo sauce

0.5 cup greek yogurt

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and chop the cauliflower into similar-sized florets.

• 3

  In a large mixing bowl, combine the chicken and cauliflower with olive oil, garlic powder, onion powder, sea salt, and black pepper, tossing until every piece is evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet, ensuring there is space between the pieces so they roast rather than steam.

• 5

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

• 6

  While the tray is in the oven, whisk together the Greek yogurt and finely chopped fresh chives in a small bowl to create a high-protein cooling dip.

• 7

  Remove the tray from the oven and immediately transfer the roasted chicken and cauliflower to a clean bowl; toss with the buffalo sauce until well glazed.

• 8

  Serve the warm buffalo bites immediately with the chilled chive yogurt dip on the side.