NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cups cauliflower florets

1 tbsp olive oil

2 tbsp buffalo sauce

1 tsp ghee

0.5 cup non-fat Greek yogurt

1 tsp dried dill

1 tsp garlic powder

1 tsp onion powder

1 tbsp lemon juice

0.5 tsp sea salt

0.5 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into bite-sized cubes and break the cauliflower into small, uniform florets to ensure even cooking.

• 3

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

• 4

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

• 5

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

• 6

  In a small saucepan or microwave-safe dish, melt the ghee and whisk it into the buffalo sauce until smooth.

• 7

  Transfer the roasted chicken and cauliflower to a clean bowl, pour the buffalo glaze over them, and toss gently to coat every piece.

• 8

  Serve the warm buffalo bites immediately with the chilled ranch dip on the side for a perfect balance of heat and creaminess.