NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chicken breast

1.5 cups cauliflower florets

1 tbsp ghee

2 tbsp buffalo hot sauce

0.5 cups non-fat Greek yogurt

1 tsp lemon juice

0.25 tsp garlic powder

0.25 tsp dried dill

0.25 tsp onion powder

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and ensure the cauliflower is broken into small, uniform florets.

• 3

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

• 4

  Spread the mixture onto the prepared baking sheet in a single layer and roast for 18 to 20 minutes, or until the chicken is cooked through and the cauliflower is tender with golden edges.

• 5

  While the base roasts, whisk the Greek yogurt, lemon juice, garlic powder, onion powder, and dried dill in a small bowl to create the ranch dip; set aside in the refrigerator.

• 6

  In a small saucepan over low heat, melt the ghee and whisk in the buffalo hot sauce until the mixture is smooth and emulsified.

• 7

  Transfer the roasted chicken and cauliflower to a clean bowl, pour the warm buffalo sauce over them, and toss gently to coat every piece.

• 8

  Serve the warm buffalo bites immediately with the chilled ranch dip on the side for dipping.