NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

2 cups cauliflower florets

0.5 tbsp ghee

2 tbsp buffalo hot sauce

1 tbsp almond flour

0.25 cup non-fat Greek yogurt

1 tsp dried dill

1 tsp garlic powder

1 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the chicken breast into bite-sized cubes and break the cauliflower into small, uniform florets.

• 3

  In a large mixing bowl, toss the chicken and cauliflower with the almond flour, half of the garlic powder, half of the onion powder, sea salt, and black pepper until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until the chicken is cooked through and the cauliflower edges are golden.

• 5

  While the base roasts, melt the ghee in a small saucepan over low heat and whisk in the buffalo hot sauce until emulsified.

• 6

  Prepare the high-protein ranch dip by stirring together the Greek yogurt, dried dill, and the remaining garlic and onion powder in a small bowl.

• 7

  Transfer the roasted chicken and cauliflower to a clean bowl, pour the warm buffalo glaze over them, and toss gently to coat every piece.

• 8

  Serve the crispy bites immediately on a platter with the chilled ranch dip on the side.