NUTRITION

SERVINGS

INGREDIENTS

3.25 oz chicken breast

2 cup cauliflower florets

1 tsp olive oil

2 tbsp buffalo sauce

1 tsp ghee

0.5 cup nonfat Greek yogurt

0.5 tsp dried dill

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp sea salt

0.5 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Toss the cauliflower florets with olive oil and half of the sea salt and black pepper directly on the baking sheet.

• 3

  Roast the cauliflower for 20 to 25 minutes, flipping halfway through, until the edges are golden and crispy.

• 4

  While the cauliflower is roasting, season the chicken breast with half of the garlic powder, onion powder, and the remaining salt and pepper.

• 5

  Grill the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 6

  In a small bowl, whisk together the Greek yogurt, dried dill, lemon juice, and the remaining garlic and onion powders to create the ranch dip.

• 7

  In a large mixing bowl, combine the buffalo sauce and melted ghee until smooth.

• 8

  Slice the grilled chicken into bite-sized cubes and add them to the large bowl along with the roasted cauliflower.

• 9

  Toss everything until well-coated in the buffalo glaze and serve immediately with the chilled ranch dip on the side.