NUTRITION

SERVINGS

INGREDIENTS

2 oz chicken breast

2 cup cauliflower florets

1 tbsp ghee

2 tbsp buffalo sauce

0.5 cup non-fat Greek yogurt

1 tsp lemon juice

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

1 tbsp almond flour

1 stalk celery

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized cubes and place them in a large bowl along with the cauliflower florets.

• 3

  Sprinkle the chicken and cauliflower with almond flour, sea salt, and black pepper, tossing until everything is lightly and evenly coated.

• 4

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

• 5

  While the bites roast, whisk together the melted ghee and buffalo sauce in a large mixing bowl.

• 6

  In a separate small bowl, combine the Greek yogurt, lemon juice, garlic powder, onion powder, and dried dill to create a clean-eating ranch dip.

• 7

  Remove the sheet pan from the oven and transfer the hot chicken and cauliflower into the bowl with the buffalo sauce, tossing to coat thoroughly.

• 8

  Return the coated bites to the baking sheet and roast for an additional 5 minutes until the glaze is bubbly and slightly caramelized.

• 9

  Serve the warm buffalo bites immediately with the chilled ranch dip and fresh celery stalks on the side.