NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup cauliflower florets

1 tbsp almond flour

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp buffalo hot sauce

0.5 tbsp ghee

0.25 cup plain Greek yogurt

1 tsp fresh chives

1 tsp fresh dill

0.5 tsp lemon juice

PREPARATION

• 1

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

• 2

  Slice the chicken breast into bite-sized pieces and cut the cauliflower into small, uniform florets.

• 3

  In a large mixing bowl, toss the chicken and cauliflower with almond flour, garlic powder, sea salt, and black pepper until every piece is lightly coated.

• 4

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring there is space between pieces for even roasting.

• 5

  Bake for 20 minutes, or until the chicken is cooked through and the cauliflower edges are golden brown.

• 6

  While the bites roast, prepare the ranch dip by whisking together the Greek yogurt, chopped chives, dill, and lemon juice in a small bowl.

• 7

  In another small bowl, melt the ghee and whisk it into the buffalo hot sauce until smooth.

• 8

  Remove the tray from the oven, drizzle the buffalo mixture over the chicken and cauliflower, and toss gently to coat.

• 9

  Return the tray to the oven for an additional 5 minutes to allow the sauce to glaze and become fragrant.

• 10

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