NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 cups Cauliflower florets

2 tbsp Almond flour

1 tbsp Ghee

2 tbsp Buffalo hot sauce

0.5 cup Non-fat Greek yogurt

1 tsp Dried dill

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.5 tsp Sea salt

0.5 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

  In a large bowl, toss the cauliflower florets with almond flour and half of the sea salt and black pepper until evenly coated.

• 3

  Spread the cauliflower in a single layer on the prepared baking sheet and roast for 20 minutes until tender and slightly charred on the edges.

• 4

  While the cauliflower roasts, season the chicken breast with the remaining sea salt and black pepper, then grill or pan-sear over medium-high heat until the internal temperature reaches 165°F.

• 5

  In a small microwave-safe bowl, melt the ghee and whisk in the buffalo hot sauce until well combined.

• 6

  Remove the cauliflower from the oven and toss it in the buffalo ghee mixture until every floret is thoroughly coated.

• 7

  Prepare the ranch dip by whisking together the Greek yogurt, dried dill, garlic powder, onion powder, and lemon juice in a small ramekin.

• 8

  Slice the grilled chicken into strips and serve immediately alongside the warm buffalo cauliflower bites and the cool ranch dip.