NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

1.5 cups Cauliflower florets

1 tbsp Extra virgin olive oil

2 tbsp Buffalo sauce

0.5 cup Nonfat Greek yogurt

1 tsp Dried dill

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry and cut into 1-inch bite-sized cubes.

• 3

  In a large bowl, toss the cauliflower florets and chicken cubes with the olive oil, sea salt, and black pepper until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet, ensuring space between pieces for optimal crisping.

• 5

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

• 6

  While the bites roast, whisk together the Greek yogurt, dried dill, garlic powder, and lemon juice in a small bowl to make the ranch dip.

• 7

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

• 8

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

• 9

  Serve the buffalo bites immediately with the chilled herb ranch on the side.