NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cup Cauliflower florets

1 tbsp Ghee

2 tbsp Buffalo hot sauce

0.5 cup Non-fat Greek yogurt

1 tsp Dried dill

0.5 tsp Garlic powder

0.5 tsp Onion powder

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your air fryer to 400°F and lightly grease the basket.

• 2

  Season the chicken breast with half of the sea salt and black pepper, then grill in a skillet over medium-high heat for 6-7 minutes per side until fully cooked.

• 3

  In a large bowl, toss the cauliflower florets with melted ghee and the remaining salt and pepper until evenly coated.

• 4

  Place the cauliflower in the air fryer basket and cook for 12-15 minutes, shaking halfway through, until the edges are golden and charred.

• 5

  While the cauliflower cooks, whisk together the Greek yogurt, dried dill, garlic powder, onion powder, and lemon juice in a small bowl to create the ranch dip.

• 6

  Remove the crispy cauliflower from the air fryer and toss immediately in the buffalo hot sauce.

• 7

  Slice the grilled chicken and serve alongside the buffalo cauliflower with the zesty ranch dip on the side.