NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 cups cauliflower florets

1 tbsp ghee

2 tbsp buffalo hot sauce

0.25 cup non-fat Greek yogurt

1 tbsp blue cheese crumbles

1 tsp lemon juice

0.25 tsp garlic powder

0.25 tsp onion powder

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.

• 2

  In a large bowl, toss the cauliflower florets with melted ghee, sea salt, and black pepper until evenly coated.

• 3

  Spread the cauliflower on the baking sheet and roast for 20-25 minutes, flipping halfway through, until the edges are golden and crispy.

• 4

  While the cauliflower roasts, combine the shredded chicken and buffalo hot sauce in a medium bowl, stirring to ensure the chicken is fully saturated.

• 5

  In a separate small bowl, whisk together the Greek yogurt, blue cheese crumbles, lemon juice, garlic powder, and onion powder to create the dip.

• 6

  Once the cauliflower is done, add it to the bowl with the buffalo chicken and toss gently to combine.

• 7

  Serve the warm buffalo chicken and cauliflower bites immediately with the chilled blue cheese dip on the side.