NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 cups Cauliflower florets

1 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Buffalo hot sauce

0.5 tbsp Ghee

0.5 cup Non-fat Greek yogurt

1 tsp Dried dill

0.5 tsp Garlic powder

0.5 tsp Onion powder

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Toss the chicken and cauliflower with olive oil, sea salt, and black pepper on the prepared baking sheet.

• 4

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

• 5

  While roasting, whisk the buffalo hot sauce and ghee in a small saucepan over low heat until the ghee is melted and the sauce is smooth.

• 6

  In a separate small bowl, combine the Greek yogurt, dried dill, garlic powder, onion powder, and lemon juice to create the ranch dip.

• 7

  Toss the roasted chicken and cauliflower in the buffalo glaze until thoroughly coated and serve immediately with the ranch dip on the side.