NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups cauliflower florets

1 tbsp ghee

2 tbsp buffalo hot sauce

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup non-fat Greek yogurt

1 tsp dried dill

1 tbsp fresh chives

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper to prevent sticking.

• 2

  In a large mixing bowl, whisk together the melted ghee, buffalo hot sauce, garlic powder, sea salt, and black pepper until well combined.

• 3

  Add the cubed chicken breast and cauliflower florets to the bowl, tossing thoroughly to ensure every piece is coated in the buffalo mixture.

• 4

  Spread the chicken and cauliflower in a single layer on the prepared baking sheet, leaving space between the pieces to ensure they roast rather than steam.

• 5

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

• 6

  While the bites are roasting, stir together the Greek yogurt and dried dill in a small bowl to create a cooling dipping sauce.

• 7

  Remove the tray from the oven, garnish with freshly chopped chives, and serve immediately with the yogurt dip on the side.