NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups cauliflower florets

1 tbsp arrowroot powder

1 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 Greek yogurt

0.5 tsp dried dill

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and ensure the cauliflower is chopped into similar-sized florets.

• 3

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

• 4

  Melt the ghee and whisk it together with the buffalo hot sauce in a small ramekin, then drizzle the mixture over the chicken and cauliflower.

• 5

  Toss everything together once more until the pieces are thoroughly saturated with the buffalo glaze.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, making sure not to crowd the pan so the edges can get properly crispy.

• 7

  Roast for 22-25 minutes, flipping the pieces halfway through, until the chicken is cooked through and the cauliflower is tender with charred, golden edges.

• 8

  While the bites roast, stir together the Greek yogurt, dried dill, and lemon juice in a small bowl to create a clean-eating ranch-style dip.

• 9

  Remove from the oven and serve the crispy bites immediately with the cool herb dip on the side.