NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

2 cups cauliflower florets

1 tbsp ghee

2 tbsp buffalo hot sauce

0.5 cup non-fat Greek yogurt

1 tsp dried dill

1 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Toss the cauliflower florets with 0.5 tablespoon of melted ghee and a pinch of the sea salt until evenly coated.

• 3

  Spread the cauliflower in a single layer on the baking sheet and roast for 20 to 25 minutes until the edges are golden and tender.

• 4

  While the cauliflower roasts, season the chicken breast with garlic powder, the remaining sea salt, and black pepper.

• 5

  Pan-sear the chicken in a hot skillet over medium-high heat for 5 to 7 minutes per side until the internal temperature reaches 165°F, then slice into strips.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, dried dill, and onion powder to create a thick ranch dip; refrigerate until serving.

• 7

  In a large mixing bowl, whisk the remaining 0.5 tablespoon of melted ghee with the buffalo hot sauce.

• 8

  Add the roasted cauliflower to the buffalo mixture and toss gently to coat, then serve immediately alongside the sliced chicken and chilled ranch dip.