NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 cups Cauliflower florets

0.5 tbsp Ghee

2 tbsp Buffalo hot sauce

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Plain Greek yogurt

1 tsp Fresh chives

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized cubes and break the cauliflower into small, uniform florets.

• 3

  In a large mixing bowl, combine the chicken and cauliflower with melted ghee, garlic powder, onion powder, sea salt, and black pepper, tossing until every piece is evenly coated.

• 4

  Spread the mixture onto the prepared baking sheet in a single layer, making sure not to crowd the pan so the ingredients 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 has developed dark, crispy edges.

• 6

  While the tray is in the oven, whisk together the Greek yogurt, minced fresh chives, and lemon juice in a small bowl to create a creamy ranch-style dip.

• 7

  Remove the tray from the oven and immediately transfer the hot chicken and cauliflower to a clean bowl, tossing them with the buffalo hot sauce until fully glazed.

• 8

  Serve the buffalo bites immediately while hot, with the cooling yogurt dip on the side.