NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

2 cup Cauliflower florets

2 tbsp Almond flour

0.5 cup Nonfat Greek yogurt

1 tbsp Buffalo hot sauce

1 tsp Ghee

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Dried dill

0.25 tsp Sea salt

0.25 tsp Black pepper

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 in a bowl and toss with almond flour, a pinch of sea salt, and black pepper until lightly coated.

• 3

  Spread the cauliflower on the prepared baking sheet in a single layer and roast for 20-25 minutes until tender and charred at the edges.

• 4

  While the cauliflower roasts, season the chicken breast with sea salt and pepper, then grill or pan-sear over medium-high heat until the internal temperature reaches 165°F.

• 5

  Prepare the ranch dip by whisking together the Greek yogurt, garlic powder, onion powder, and dried dill in a small ramekin.

• 6

  In a large mixing bowl, whisk the buffalo hot sauce and melted ghee together until emulsified.

• 7

  Remove the cauliflower from the oven and immediately toss in the buffalo sauce mixture until every floret is well coated.

• 8

  Slice the grilled chicken into strips and serve hot alongside the buffalo cauliflower bites with the creamy ranch dip.