NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cups cauliflower florets

1 tbsp olive oil

2 tbsp buffalo hot sauce

0.5 tbsp ghee

0.5 cup non-fat Greek yogurt

1 tsp dried dill

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

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 place them in a large bowl with the cauliflower florets.

• 3

  Drizzle with olive oil and season with sea salt and black pepper, tossing until everything is evenly coated.

• 4

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

• 5

  While roasting, whisk together the buffalo hot sauce and melted ghee in a small bowl until emulsified.

• 6

  In a separate small bowl, stir together the Greek yogurt, dried dill, garlic powder, and onion powder to create the ranch dip.

• 7

  Transfer the roasted chicken and cauliflower to a clean bowl, pour the buffalo sauce over them, and toss gently to coat.

• 8

  Serve the warm buffalo bites immediately with the chilled ranch dip on the side.