NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Cauliflower florets

1 tbsp Extra virgin olive oil

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Buffalo hot sauce

0.25 cup Nonfat Greek yogurt

0.5 tsp Dried dill

1 tsp Fresh lemon juice

PREPARATION

• 1

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

• 2

  In a large mixing bowl, toss the chicken breast pieces and cauliflower florets with the olive oil, half of the garlic powder, half of the onion powder, sea salt, and black pepper.

• 3

  Spread the chicken and cauliflower in a single layer on the prepared baking sheet, ensuring they aren't crowded so they roast rather than steam.

• 4

  Roast for 20 to 25 minutes, flipping halfway through, until the chicken is cooked through and the cauliflower edges are golden and crisp.

• 5

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

• 6

  Remove the tray from the oven and immediately transfer the roasted chicken and cauliflower to a clean bowl; toss thoroughly with the buffalo hot sauce.

• 7

  Serve the warm buffalo bites immediately with the chilled Greek yogurt ranch on the side for dipping.