NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp avocado oil

2 tbsp cayenne pepper hot sauce

1 tsp ghee

0.25 cup plain Greek yogurt

0.5 tsp dried dill

0.5 tsp onion powder

1 tsp lemon juice

2 medium celery stalks

1 medium carrot

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch chunks.

• 2

  In a medium bowl, whisk together the arrowroot powder, sea salt, black pepper, and garlic powder.

• 3

  Toss the chicken chunks in the arrowroot mixture until evenly coated.

• 4

  Heat the avocado oil in a non-stick skillet over medium-high heat.

• 5

  Add the chicken to the skillet and sear for 6-8 minutes, turning occasionally, until golden brown and cooked through.

• 6

  While the chicken cooks, prepare the ranch dip by whisking together the Greek yogurt, dried dill, onion powder, and lemon juice in a small ramekin.

• 7

  In a small saucepan or microwave-safe bowl, melt the ghee and stir in the hot sauce until well combined.

• 8

  Once the chicken is finished, remove from heat and toss the bites in the buffalo sauce mixture until fully glazed.

• 9

  Slice the celery and carrot into sticks.

• 10

  Serve the warm buffalo chicken bites immediately with the chilled ranch dip and vegetable sticks on the side.