NUTRITION

SERVINGS

INGREDIENTS

2.25 oz Chicken breast

2 cups Cauliflower florets

1 tbsp Extra virgin olive oil

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Buffalo hot sauce

0.5 cup Plain non-fat Greek yogurt

1 tsp Dried dill

1 tsp Dried parsley

0.5 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized pieces and break the cauliflower into small florets.

• 3

  In a large bowl, toss the chicken and cauliflower with olive oil, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Spread the mixture in a single layer on the baking sheet and roast for 20 to 25 minutes until the chicken is cooked through and cauliflower is tender.

• 5

  While roasting, whisk together the Greek yogurt, dried dill, dried parsley, and lemon juice in a small bowl to create the ranch dip.

• 6

  Remove the tray from the oven and toss the roasted chicken and cauliflower in the buffalo hot sauce until evenly coated.

• 7

  Serve immediately with the chilled ranch dip on the side.