NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 cup cauliflower florets

1 tbsp arrowroot starch

1 tbsp ghee

3 tbsp buffalo hot sauce

0.25 cup non-fat 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 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, toss the chicken and cauliflower with the arrowroot starch, half of the garlic powder, half of the onion powder, salt, and pepper 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 tender with crispy edges.

• 5

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

• 6

  In a separate small bowl, melt the ghee and whisk in the buffalo hot sauce until smooth.

• 7

  Once the chicken and cauliflower are done, transfer them to a clean bowl and toss with the buffalo ghee mixture until fully glazed.

• 8

  Serve the warm buffalo bites immediately with the chilled ranch dip on the side.