NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

2 cup Cauliflower florets

2 tbsp Hot sauce

0.5 tsp Ghee

0.5 cup Nonfat Greek yogurt

1 tsp Dried dill

1 tsp Garlic powder

1 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 stalk Celery

PREPARATION

• 1

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

• 2

  Toss the cauliflower florets with melted ghee, a pinch of sea salt, and a pinch of black pepper on the prepared baking sheet.

• 3

  Roast the cauliflower for 20-25 minutes, flipping halfway through, until the edges are golden and tender.

• 4

  While the cauliflower roasts, season the chicken breast with garlic powder and grill over medium heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 5

  In a small mixing bowl, whisk together the Greek yogurt, dried dill, onion powder, lemon juice, and the remaining salt and pepper to create the ranch dip.

• 6

  Once the cauliflower is done, remove it from the oven and toss immediately in a bowl with the hot sauce until every piece is coated.

• 7

  Slice the grilled chicken and serve it alongside the buffalo cauliflower bites, fresh celery sticks, and the high-protein yogurt ranch.