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

0.25 tsp garlic powder

2 tbsp buffalo hot sauce

0.25 cup greek yogurt

1 tsp lemon juice

0.5 tsp dried dill

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 cubes and ensure the cauliflower is broken into small, uniform florets.

• 3

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

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until the chicken is cooked through and the cauliflower is golden and crispy.

• 5

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

• 6

  Remove the tray from the oven and transfer the roasted chicken and cauliflower to a clean bowl.

• 7

  Drizzle with the buffalo hot sauce and toss gently to coat every piece.

• 8

  Serve immediately with the creamy ranch on the side for dipping.