NUTRITION

SERVINGS

INGREDIENTS

3.25 oz chicken breast

2 cups cauliflower florets

0.5 tbsp ghee

2 tbsp buffalo hot sauce

0.33 cup nonfat Greek yogurt

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp dried dill

0.25 tsp sea salt

0.25 tsp black pepper

1 cup celery sticks

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 bite-sized cubes and ensure the cauliflower is broken into small, uniform florets.

• 3

  In a large mixing bowl, whisk together the melted ghee and buffalo hot sauce until well combined.

• 4

  Add the chicken cubes and cauliflower florets to the bowl, tossing thoroughly to ensure every piece is coated in the buffalo mixture.

• 5

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring pieces are not overcrowded to allow for even roasting.

• 6

  Roast in the oven for 18-20 minutes, flipping halfway through, until the chicken is cooked through and the cauliflower edges are slightly charred.

• 7

  While the bites roast, prepare the ranch dip by combining the Greek yogurt, garlic powder, onion powder, dried dill, sea salt, and black pepper in a small bowl.

• 8

  Remove the tray from the oven and serve the buffalo bites immediately with the chilled ranch dip and fresh celery sticks on the side.