NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 cups Cauliflower florets

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

2 tbsp Buffalo sauce

0.25 cup Greek yogurt

1 tsp Dried dill

1 tsp Dried chives

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized cubes and break the cauliflower into small, uniform florets.

• 3

  In a large mixing bowl, combine the chicken and cauliflower with the extra virgin olive oil, sea salt, black pepper, and garlic powder, tossing until every piece is evenly coated.

• 4

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring enough space between pieces to allow for proper roasting.

• 5

  Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the cauliflower edges are slightly charred and tender.

• 6

  While the tray is in the oven, prepare the ranch dip by whisking together the Greek yogurt, dried dill, dried chives, and lemon juice in a small bowl until smooth.

• 7

  Remove the baking sheet from the oven and transfer the roasted chicken and cauliflower back into the mixing bowl.

• 8

  Pour the buffalo sauce over the hot ingredients and toss gently until the pieces are thoroughly drenched in the spicy sauce.

• 9

  Serve the buffalo bites immediately on a platter with the chilled ranch dip for a satisfying, high-protein meal.