NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Cauliflower florets

1 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

2 tbsp Buffalo sauce

0.25 cup Non-fat Greek yogurt

0.25 tsp Dried dill

1 tsp Lemon juice

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 small, uniform florets.

• 3

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

• 4

  Spread the mixture in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the ingredients 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 golden and crispy.

• 6

  While the tray is in the oven, whisk together the Greek yogurt, dried dill, and lemon juice in a small ramekin to create the cooling dipping sauce.

• 7

  Once roasted, transfer the chicken and cauliflower to a clean bowl and toss immediately with the buffalo sauce until fully glazed.

• 8

  Serve the crispy bites on a plate with the creamy yogurt dip on the side for a protein-packed meal.