NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

2 cups cauliflower florets

1 tbsp ghee

2 tbsp buffalo hot sauce

0.5 cup nonfat Greek yogurt

1 tsp dried dill

1 tsp garlic powder

1 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 stalk celery

PREPARATION

• 1

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

• 2

  Cut the cauliflower into bite-sized florets and slice the chicken breast into 1-inch cubes.

• 3

  In a large mixing bowl, whisk together the melted ghee and the buffalo hot sauce until fully combined.

• 4

  Add the cauliflower and chicken to the bowl, tossing thoroughly until every piece is evenly coated in the buffalo mixture.

• 5

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

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the cauliflower is tender and slightly charred.

• 7

  While the bites roast, prepare the ranch dip by whisking together the Greek yogurt, dried dill, garlic powder, onion powder, sea salt, black pepper, and lemon juice in a small bowl.

• 8

  Slice the celery stalk into thin sticks for a fresh crunch on the side.

• 9

  Serve the hot buffalo bites immediately with the chilled ranch dip and celery sticks.