NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 cups Cauliflower florets

1 tbsp Olive oil

2 tbsp Buffalo sauce

0.5 cup Plain Greek yogurt

1 tsp Garlic powder

1 tsp Onion powder

0.5 tsp Dried dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh chives

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Spread the chicken and cauliflower in a single layer on the prepared baking sheet and roast for 20 to 22 minutes until the chicken is cooked through.

• 5

  While the base roasts, prepare the ranch dip by whisking together the Greek yogurt, remaining garlic powder, onion powder, dried dill, and finely chopped fresh chives in a small bowl.

• 6

  Remove the baking sheet from the oven and transfer the roasted chicken and cauliflower to a clean bowl, then toss with the buffalo sauce until well glazed.

• 7

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