NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Cauliflower florets

1 tsp Ghee

2 tbsp Buffalo hot sauce

0.25 cup Plain Greek yogurt

0.5 tbsp Blue cheese crumbles

0.5 tsp Avocado oil

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 tsp Dried parsley

PREPARATION

• 1

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

• 2

  Place the cauliflower florets on the sheet, drizzle with avocado oil, and season with half of the sea salt and black pepper.

• 3

  Roast the cauliflower for 20-25 minutes, tossing halfway through, until the edges are golden and crispy.

• 4

  While cauliflower roasts, season the chicken breast with garlic powder and the remaining salt and pepper.

• 5

  Grill or pan-sear the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  In a small saucepan or microwave-safe dish, gently melt the ghee and whisk in the buffalo hot sauce until emulsified.

• 7

  Prepare the dip by mixing the Greek yogurt, blue cheese crumbles, lemon juice, and dried parsley in a small bowl.

• 8

  Transfer the roasted cauliflower to a mixing bowl, pour the buffalo sauce over it, and toss gently to coat every piece.

• 9

  Slice the chicken into strips and serve immediately alongside the buffalo cauliflower with the tangy blue cheese dip.