NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cups Cauliflower florets

1 tbsp Avocado oil

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Buffalo sauce

0.25 cup Plain Greek yogurt

1 tsp Fresh dill

1 tsp Lemon juice

1 stalk Celery

PREPARATION

• 1

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

• 2

  In a large mixing bowl, combine the cauliflower florets and cubed chicken breast with avocado oil, garlic powder, sea salt, and black pepper, tossing until evenly coated.

• 3

  Spread the chicken and cauliflower in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for proper browning.

• 4

  Roast for 20 to 22 minutes, or until the chicken is cooked through and the cauliflower edges are golden and tender.

• 5

  While the tray is in the oven, whisk together the Greek yogurt, finely chopped fresh dill, and lemon juice in a small bowl to create the ranch dip.

• 6

  Remove the baking sheet from the oven and transfer the roasted bites back into the large mixing bowl.

• 7

  Drizzle with buffalo sauce and toss gently until every piece is glazed.

• 8

  Serve the warm buffalo bites immediately with the creamy ranch dip and fresh celery sticks on the side.