NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups cauliflower florets

1 tbsp arrowroot powder

0.5 tbsp extra virgin olive oil

2 tbsp buffalo sauce

2 tbsp plain Greek yogurt

0.5 tsp garlic powder

0.5 tsp dried dill

0.25 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.

• 2

  Cut the chicken breast into bite-sized cubes and ensure the cauliflower is broken into small, uniform florets.

• 3

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

• 4

  Spread the mixture in a single layer on the prepared baking sheet, ensuring there is space between pieces for even browning.

• 5

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

• 6

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

• 7

  Transfer the roasted chicken and cauliflower to a clean bowl, add the buffalo sauce, and toss gently to glaze.

• 8

  Serve the buffalo bites immediately with the creamy ranch dip on the side.