NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

2 cups cauliflower florets

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 tbsp buffalo sauce

0.5 cup non-fat Greek yogurt

1 tsp dried dill

1 tsp dried chives

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 for easy cleanup.

• 2

  Cut the chicken breast into bite-sized chunks and toss them in a bowl with the cauliflower florets, olive oil, sea salt, black pepper, and garlic powder.

• 3

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

• 4

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

• 5

  While roasting, whisk together the Greek yogurt, dried dill, dried chives, onion powder, and lemon juice in a small bowl to create the ranch dip.

• 6

  Remove the tray from the oven, transfer the 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 on the side for a satisfying, high-protein meal.