NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

2 cup Cauliflower florets

1 tbsp Almond flour

0.25 tbsp Ghee

2 tbsp Buffalo hot sauce

0.5 cup Greek yogurt

1 tsp Lemon juice

0.25 tsp Dried dill

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast and cauliflower florets into uniform, bite-sized pieces.

• 3

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

• 4

  Spread the mixture onto the prepared baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through, until the chicken is cooked and the cauliflower is tender.

• 5

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

• 6

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

• 7

  Once the chicken and cauliflower are done, transfer them to a clean bowl and drizzle with the buffalo ghee sauce, tossing gently to coat.

• 8

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