NUTRITION

SERVINGS

INGREDIENTS

2.25 oz Chicken breast

2 cup Cauliflower florets

2 tbsp Buffalo hot sauce

1 tsp Ghee

0.5 cup Non-fat Greek yogurt

0.25 whole Avocado

0.5 tsp Garlic powder

0.5 tsp Dried dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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, half of the sea salt, and half of the black pepper.

• 3

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

• 4

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

• 5

  In a small mixing bowl, whisk together the non-fat Greek yogurt, lemon juice, garlic powder, and dried dill to create the high-protein ranch dip.

• 6

  Once the cauliflower is done, remove it from the oven and toss immediately in the buffalo hot sauce until every floret is well coated.

• 7

  Slice the cooked chicken breast and serve it alongside the buffalo cauliflower bites, sliced avocado, and the prepared ranch dip.