NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 cup Cauliflower florets

1 tbsp Olive oil

2 tbsp Buffalo sauce

0.5 cup Non-fat Greek yogurt

1 tsp Dried dill

0.5 tsp Garlic powder

0.5 tsp Onion powder

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

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, combine the cauliflower florets and cubed chicken breast with olive oil, sea salt, and black pepper.

• 3

  Spread the chicken and cauliflower in a single layer on the prepared baking sheet, ensuring they are not crowded to allow for even browning.

• 4

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

• 5

  While the tray is in the oven, whisk together the Greek yogurt, dried dill, garlic powder, onion powder, and lemon juice in a small bowl to create the ranch dip.

• 6

  Once roasted, transfer the chicken and cauliflower back to the mixing bowl, add the buffalo sauce, and toss until every piece is coated.

• 7

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