NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Cauliflower florets

1 tbsp Extra virgin olive oil

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Buffalo sauce

0.25 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.

• 2

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

• 3

  In a large bowl, toss the cauliflower and chicken with olive oil, garlic powder, onion powder, sea salt, and black pepper until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet, ensuring space between pieces for maximum crispiness.

• 5

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

• 6

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

• 7

  Remove the tray from the oven, drizzle the buffalo sauce over the chicken and cauliflower, and toss gently to coat.

• 8

  Serve the buffalo bites immediately with the cool ranch dip on the side.