NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Cauliflower florets

1 tbsp Extra virgin olive oil

1 tbsp Almond flour

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Buffalo hot sauce

0.25 cup Non-fat Greek yogurt

1 tsp Fresh dill

1 tsp Lemon juice

1 stalk Celery

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  In a large mixing bowl, combine the cubed chicken breast and cauliflower florets.

• 3

  Drizzle with olive oil and sprinkle with almond flour, garlic powder, onion powder, sea salt, and black pepper, tossing until every piece is evenly coated.

• 4

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

• 5

  Roast for 20 to 25 minutes, flipping halfway through, until the chicken is cooked through and the cauliflower is tender with golden-brown edges.

• 6

  While the tray is roasting, whisk together the Greek yogurt, minced fresh dill, and lemon juice in a small bowl to create the ranch dip.

• 7

  Remove the roasted chicken and cauliflower from the oven, toss them in a clean bowl with the buffalo sauce, and serve immediately with sliced celery and the ranch dip.