NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

2 cups cauliflower florets

1 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 tbsp buffalo sauce

0.5 cup non-fat Greek yogurt

1 tsp dried dill

0.5 tsp onion powder

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Slice the chicken breast into bite-sized pieces and chop the cauliflower into small, uniform florets.

• 3

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

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes until the chicken is cooked through and the cauliflower is tender and slightly browned.

• 5

  While the tray is in the oven, whisk together the Greek yogurt, dried dill, onion powder, and lemon juice in a small bowl to create the high-protein ranch dip.

• 6

  Remove the baking sheet from the oven, drizzle the buffalo sauce over the roasted chicken and cauliflower, and toss gently to coat.

• 7

  Serve the warm buffalo bites immediately with the chilled herb ranch dip on the side for dipping.