YOUR SOLIN GENERATED RECIPE
Buffalo Chicken and Cauliflower Bites with Greek Yogurt Ranch
Roasted cauliflower florets and tender chicken breast tossed in a zesty buffalo glaze, served with a creamy and cooling herb-flecked ranch dip.
INGREDIENTS
2 cups cauliflower florets
4 oz chicken breast
0.5 tbsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
3 tbsp buffalo sauce
0.5 tbsp ghee
0.5 cup nonfat Greek yogurt
0.5 tsp garlic powder
0.5 tsp dried dill
0.25 tsp onion powder
2 stalks celery
PREPARATION
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
Cut the chicken breast into bite-sized cubes and place them on the baking sheet along with the cauliflower florets.
Drizzle with avocado oil and season with sea salt and black pepper, tossing well to ensure everything is evenly coated.
Roast in the oven for 20 minutes, flipping the pieces halfway through, until the chicken is fully cooked and the cauliflower is tender.
While roasting, whisk together the buffalo sauce and melted ghee in a small bowl.
Remove the tray from the oven, drizzle the buffalo mixture over the chicken and cauliflower, and toss to coat before roasting for 5 more minutes.
In a small ramekin, stir together the Greek yogurt, garlic powder, dried dill, and onion powder to create the ranch dip.
Serve the hot buffalo bites immediately with the chilled ranch dip and fresh celery stalks on the side.