NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup cauliflower florets

1 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp buffalo sauce

0.25 cup Greek yogurt

1 tsp lemon juice

0.25 tsp garlic powder

0.25 tsp dried dill

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and break the cauliflower into small florets.

• 3

  Spread the chicken and cauliflower across the baking sheet, drizzle with olive oil, and sprinkle with sea salt and black pepper.

• 4

  Roast in the oven for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the cauliflower edges are golden brown.

• 5

  While the tray is roasting, whisk together the Greek yogurt, lemon juice, garlic powder, and dried dill in a small bowl to create the ranch dip.

• 6

  Remove the sheet pan from the oven and transfer the roasted chicken and cauliflower to a mixing bowl.

• 7

  Drizzle the buffalo sauce over the mixture and toss gently until every piece is well coated.

• 8

  Plate the buffalo mixture immediately and serve with the chilled creamy ranch on the side.