NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 cups Cauliflower florets

1 tbsp Ghee

2 tbsp Buffalo sauce

0.5 cup Non-fat Greek yogurt

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh chives

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) 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 mixing bowl, toss the chicken and cauliflower with the melted ghee, garlic powder, sea salt, and black pepper until evenly coated.

• 4

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

• 5

  Roast for 20-25 minutes, flipping the pieces halfway through, until the chicken is cooked through and the cauliflower edges are crisp and charred.

• 6

  While the tray is in the oven, whisk the Greek yogurt in a small bowl until smooth to serve as a high-protein dipping base.

• 7

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

• 8

  Drizzle with the buffalo sauce and toss gently to coat every piece in the zesty glaze.

• 9

  Garnish with freshly chopped chives and serve immediately alongside the creamy yogurt dip.