NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup cauliflower florets

1 tbsp olive oil

0.25 tsp sea salt

0.25 tsp garlic powder

2 tbsp buffalo hot sauce

0.25 cup nonfat Greek yogurt

1 tsp lemon juice

0.25 tsp dried dill

0.25 tsp onion powder

PREPARATION

• 1

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

• 2

  Cut the cauliflower into bite-sized florets and dice the chicken breast into 1-inch cubes.

• 3

  In a large bowl, toss the cauliflower and chicken 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 until the chicken is cooked through and the cauliflower is tender.

• 5

  While the tray roasts, prepare the ranch dip by whisking together the Greek yogurt, lemon juice, dried dill, and onion powder in a small bowl.

• 6

  Remove the tray from the oven and transfer the roasted chicken and cauliflower to a clean bowl; toss with the buffalo hot sauce until fully glazed.

• 7

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