NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

2 cup cauliflower florets

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp garlic powder

2 tbsp buffalo hot sauce

0.5 tbsp ghee

0.5 cup non-fat greek yogurt

0.25 tsp dried dill

0.25 tsp onion powder

1 tsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and ensure the cauliflower is broken into similar-sized florets.

• 3

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

• 4

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

• 5

  While the bites roast, whisk together the Greek yogurt, dried dill, onion powder, and chopped fresh chives in a small bowl to create the ranch dip.

• 6

  In a small saucepan or microwave-safe bowl, melt the ghee and whisk it together with the buffalo hot sauce.

• 7

  Transfer the roasted chicken and cauliflower to a clean bowl, pour the buffalo mixture over them, and toss gently to coat.

• 8

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