NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup cauliflower florets

0.5 tbsp olive oil

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.13 tsp black pepper

2 tbsp buffalo sauce

0.25 cup non-fat Greek yogurt

0.5 oz blue cheese crumbles

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Dice the chicken breast into 1-inch bite-sized pieces and break the cauliflower into small, uniform florets.

• 3

  In a large mixing bowl, combine the chicken and cauliflower with the olive oil, garlic powder, onion powder, sea salt, and black pepper, tossing until every piece is evenly coated.

• 4

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring there is space between the pieces to allow for proper roasting.

• 5

  Roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the cauliflower is tender with slightly charred, golden edges.

• 6

  While the tray is roasting, prepare the dip by whisking together the Greek yogurt, blue cheese crumbles, and lemon juice in a small bowl until well combined.

• 7

  Remove the baking sheet from the oven and transfer the roasted chicken and cauliflower back into the large bowl; toss immediately with the buffalo sauce until fully glazed.

• 8

  Serve the hot buffalo bites on a plate with the creamy blue cheese dip on the side for dipping.