NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup cauliflower florets

2 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp ghee

2 tbsp cayenne pepper sauce

0.25 cup greek yogurt

1 tsp dried dill

0.5 tsp onion powder

1 tsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Add the almond flour, garlic powder, smoked paprika, sea salt, and black pepper to the bowl and toss until everything is evenly coated.

• 4

  Spread the chicken and cauliflower in a single layer on the prepared baking sheet and roast for 20 minutes, flipping halfway through.

• 5

  While the bites roast, whisk together the melted ghee and cayenne pepper sauce in a small bowl to create the buffalo glaze.

• 6

  In another small bowl, stir together the Greek yogurt, dried dill, onion powder, and lemon juice to make the ranch dip.

• 7

  Once the chicken and cauliflower are cooked and tender, remove them from the oven and drizzle with the buffalo glaze.

• 8

  Toss the bites on the tray to coat them thoroughly in the sauce and serve immediately with the ranch dip on the side.