NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 cup Cauliflower florets

2 tbsp Almond flour

1 tbsp Ghee

0.25 cup Buffalo sauce

0.25 cup Non-fat Greek yogurt

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried dill

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 cubes and place them in a large mixing bowl with the cauliflower florets.

• 3

  Add the almond flour, garlic powder, onion powder, sea salt, and black pepper to the bowl, tossing until everything is evenly coated.

• 4

  Melt the ghee and whisk it together with the buffalo sauce in a small bowl.

• 5

  Pour half of the buffalo-ghee mixture over the chicken and cauliflower, tossing to coat, then spread the mixture in a single layer on the prepared baking sheet.

• 6

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

• 7

  While the bites roast, prepare the ranch by whisking together the Greek yogurt, dried dill, and lemon juice in a small ramekin.

• 8

  Remove the tray from the oven, drizzle with the remaining buffalo sauce, and serve immediately with the creamy ranch dip.