NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups cauliflower florets

1 tbsp ghee

2 tbsp buffalo hot sauce

0.25 cup plain greek yogurt

1 tsp dried dill

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp almond flour

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  In a large mixing bowl, whisk together the melted ghee, buffalo hot sauce, and almond flour until a smooth glaze forms.

• 3

  Add the cauliflower florets and the chicken breast, which should be cut into bite-sized cubes, to the bowl.

• 4

  Toss the mixture thoroughly until every piece of chicken and cauliflower is evenly coated in the buffalo sauce.

• 5

  Spread the bites in a single layer on the prepared baking sheet, ensuring they are spread out to allow for even roasting.

• 6

  Roast for 20 to 25 minutes, flipping the pieces halfway through, until the chicken is cooked through and the cauliflower is tender with slightly charred edges.

• 7

  While the bites are roasting, prepare the ranch dip by whisking together the Greek yogurt, lemon juice, dried dill, garlic powder, sea salt, and black pepper in a small bowl.

• 8

  Remove the tray from the oven and serve the hot buffalo bites immediately alongside the chilled ranch dip.