NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 cup Cauliflower florets

1 tbsp Olive oil

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Buffalo sauce

0.5 cup Nonfat Greek yogurt

1 tsp Dried dill

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Cut 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 olive oil, garlic powder, onion powder, sea salt, and black pepper until every piece is evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet, ensuring they aren't crowded so they can crisp up properly.

• 5

  Roast for 20-25 minutes, or until the chicken is cooked through and the cauliflower edges are golden brown.

• 6

  While the tray is in the oven, whisk together the Greek yogurt, dried dill, and lemon juice in a small bowl to create a high-protein dipping sauce.

• 7

  Remove the tray from the oven and drizzle the buffalo sauce over the hot chicken and cauliflower, tossing gently with tongs to glaze.

• 8

  Serve the crispy bites immediately while warm with the chilled herb yogurt dip on the side.