NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Cooked shredded chicken breast

0.25 cup Plain non-fat Greek yogurt

1 tbsp Buffalo hot sauce

0.5 oz Shredded sharp cheddar cheese

0.25 tsp Garlic powder

0.25 tsp Onion powder

1.5 cups Cauliflower florets

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 stalk Celery

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  On a parchment-lined baking sheet, toss the cauliflower florets with olive oil, sea salt, and black pepper until evenly coated.

• 3

  Roast the cauliflower in the oven for 20-25 minutes, flipping halfway through, until the edges are caramelized and tender.

• 4

  While the cauliflower roasts, combine the shredded chicken, Greek yogurt, buffalo sauce, garlic powder, and onion powder in a small oven-safe baking dish.

• 5

  Stir the chicken mixture thoroughly until every piece is coated in the creamy buffalo sauce.

• 6

  Spread the mixture evenly in the dish and sprinkle the shredded cheddar cheese over the top.

• 7

  Place the chicken dish in the oven for the final 10-12 minutes of the cauliflower's roasting time, until the cheese is melted and the dip is bubbling.

• 8

  Finely dice the celery stalk and sprinkle it over the hot dip for a fresh, cool contrast.

• 9

  Serve the warm buffalo chicken bake immediately with the roasted cauliflower florets on the side for dipping.