NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 cups cauliflower florets

1 tbsp ghee

2 tbsp buffalo sauce

0.5 cup Greek yogurt

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp dried dill

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Place the cauliflower florets on the baking sheet, drizzle with melted ghee, and sprinkle with half of the sea salt and black pepper.

• 3

  Roast the cauliflower for 20-25 minutes, flipping halfway through, until the edges are golden and crispy.

• 4

  While the cauliflower roasts, prepare the ranch dip by whisking together the Greek yogurt, garlic powder, onion powder, dried dill, lemon juice, and the remaining salt and pepper in a small bowl.

• 5

  In a large mixing bowl, combine the roasted cauliflower and the pre-cooked shredded chicken breast.

• 6

  Pour the buffalo sauce over the chicken and cauliflower mixture, tossing gently until every piece is thoroughly coated.

• 7

  Return the mixture to the oven for 5 minutes to allow the flavors to meld and the sauce to set.

• 8

  Serve the buffalo bites warm with the creamy ranch dip on the side for dipping.