NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground chicken (93% lean)

2 cups Cauliflower florets

1 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

2 tbsp Buffalo sauce

0.5 cup Non-fat Greek yogurt

0.5 tsp Dried dill

0.5 tsp Onion powder

1 tsp Fresh chives

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  In a large mixing bowl, toss the cauliflower florets with avocado oil, sea salt, black pepper, and garlic powder until every piece is evenly coated.

• 3

  In a separate bowl, lightly season the ground chicken with a pinch of salt and form it into small, bite-sized nuggets roughly the same size as the cauliflower florets.

• 4

  Spread the cauliflower and chicken bites across the prepared baking sheet in a single layer, ensuring they aren't crowded so they roast rather than steam.

• 5

  Roast for 20 to 25 minutes, flipping halfway through, until the chicken is cooked through and the cauliflower edges are golden and tender.

• 6

  While the bites roast, whisk together the Greek yogurt, dried dill, onion powder, chopped fresh chives, and lemon juice in a small bowl to create the ranch dip.

• 7

  Remove the tray from the oven, transfer the roasted chicken and cauliflower to a bowl, and toss with the buffalo sauce until thoroughly glazed.

• 8

  Serve the warm buffalo bites immediately with the chilled herb ranch on the side for dipping.