NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup cauliflower florets

1 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp buffalo sauce

0.5 tbsp ghee

0.25 cup plain Greek yogurt

0.25 tsp dried dill

0.25 tsp onion powder

1 tsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  In a large mixing bowl, combine the chicken and cauliflower with the almond flour, garlic powder, smoked paprika, 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 20 minutes, flipping halfway through, until the chicken is cooked through and the cauliflower is tender.

• 5

  While the tray roasts, whisk together the buffalo sauce and melted ghee in a small bowl until emulsified.

• 6

  Prepare the ranch dip by stirring together the Greek yogurt, dried dill, onion powder, and lemon juice in a separate small ramekin.

• 7

  Remove the tray from the oven and immediately toss the hot chicken and cauliflower in the buffalo-ghee mixture until fully glazed.

• 8

  Serve the crispy bites on a platter with the cool ranch dipping sauce on the side for a protein-packed, clean-eating meal.