NUTRITION

SERVINGS

INGREDIENTS

2 oz Chicken breast

2 cups Cauliflower florets

1 tbsp Olive oil

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Buffalo sauce

0.5 cup Non-fat Greek yogurt

1 tsp Dried dill

1 tsp Lemon juice

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 ensure the cauliflower is broken into similar-sized florets.

• 3

  In a large bowl, toss the chicken and cauliflower with olive oil, garlic powder, onion powder, sea salt, and black pepper until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until the chicken is cooked through and the cauliflower is tender with golden edges.

• 5

  While the base roasts, prepare the ranch dip by whisking together the Greek yogurt, dried dill, and lemon juice in a small bowl; set aside in the fridge.

• 6

  Remove the baking sheet from the oven, transfer the roasted chicken and cauliflower to a clean bowl, and toss thoroughly with the buffalo sauce.

• 7

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