NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 cups cauliflower florets

1 tbsp almond flour

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp buffalo sauce

0.5 tbsp ghee

0.5 cup non-fat Greek yogurt

0.5 tsp dried dill

0.5 tsp onion powder

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized pieces and ensure the cauliflower is chopped into small, uniform florets.

• 3

  In a large mixing bowl, combine the chicken and cauliflower with almond flour, garlic powder, sea salt, and black pepper, tossing until every piece is lightly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 18-20 minutes until the chicken is cooked through and the cauliflower edges are golden.

• 5

  While the base roasts, whisk together the buffalo sauce and melted ghee in a small bowl to create the glaze.

• 6

  In another small bowl, whisk the Greek yogurt, dried dill, onion powder, and lemon juice until smooth to create the high-protein ranch dip.

• 7

  Remove the tray from the oven, drizzle the buffalo glaze over the chicken and cauliflower, and toss gently with a spatula.

• 8

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