NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup cauliflower florets

1 tbsp ghee

1 tbsp buffalo sauce

1 tbsp almond flour

0.25 cup 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 the oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  In a large mixing bowl, combine the cubed chicken breast and cauliflower florets with almond flour, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Toss the mixture thoroughly until every piece is evenly coated, then spread them in a single layer on the prepared baking sheet.

• 4

  Roast for 20 to 25 minutes, flipping halfway through, until the chicken is golden and the cauliflower is tender with crispy edges.

• 5

  While the base roasts, whisk together the Greek yogurt, dried dill, and lemon juice in a small bowl to create a creamy ranch dip.

• 6

  In another small bowl, whisk the melted ghee and buffalo sauce together until emulsified.

• 7

  Remove the tray from the oven, transfer the chicken and cauliflower to a clean bowl, and toss with the buffalo ghee sauce until glistening.

• 8

  Serve immediately with the chilled yogurt ranch on the side.