NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup cauliflower florets

2 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp buffalo hot sauce

0.5 tbsp ghee

0.25 cup non-fat greek yogurt

1 tsp fresh dill

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized pieces and ensure the cauliflower florets are uniform in size.

• 3

  In a large mixing bowl, combine the chicken and cauliflower with almond flour, garlic powder, onion powder, sea salt, and black pepper, tossing until everything is evenly coated.

• 4

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring no pieces are overlapping to allow for maximum crispiness.

• 5

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

• 6

  While the base is roasting, whisk together the buffalo hot sauce and melted ghee in a small bowl to create the glaze.

• 7

  In another small bowl, stir together the Greek yogurt, finely chopped fresh dill, and lemon juice to prepare the ranch dip.

• 8

  Remove the tray from the oven, transfer the roasted chicken and cauliflower to a clean bowl, and toss with the buffalo glaze until fully coated.

• 9

  Serve immediately with the creamy ranch dip on the side for a protein-packed, clean-eating meal.