NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup cauliflower florets

1 tbsp olive oil

2 tbsp buffalo sauce

0.25 cup Greek yogurt

0.5 tsp garlic powder

0.5 tsp onion powder

1 tsp dried dill

1 tsp lemon juice

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

  Chop the cauliflower into uniform florets and slice the chicken breast into bite-sized cubes.

• 3

  Place the chicken and cauliflower on the baking sheet, drizzle with olive oil, and sprinkle with sea salt and black pepper, tossing to coat evenly.

• 4

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

• 5

  While roasting, whisk together the Greek yogurt, dried dill, garlic powder, onion powder, and lemon juice in a small bowl to create the zesty ranch.

• 6

  Transfer the roasted chicken and cauliflower to a large mixing bowl and toss thoroughly with the buffalo sauce until well-coated.

• 7

  Serve the buffalo mixture immediately with the chilled ranch dip on the side for a satisfying, high-protein meal.