NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

2 cups cauliflower florets

1 tbsp extra virgin olive oil

2 tbsp buffalo hot sauce

0.5 cup non-fat Greek yogurt

1 tsp dried dill

1 tsp garlic powder

0.5 tsp onion powder

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  In a large mixing bowl, toss the chicken and cauliflower with the extra virgin olive oil, sea salt, and black pepper until every piece is lightly coated.

• 4

  Spread the chicken and cauliflower onto the prepared baking sheet in a single layer, ensuring they aren't crowded so they roast rather than steam.

• 5

  Roast for 20 minutes, flipping the pieces halfway through the cooking time to ensure even browning.

• 6

  While the bites roast, prepare the ranch dip by whisking together the Greek yogurt, dried dill, garlic powder, onion powder, and lemon juice in a small bowl.

• 7

  Remove the baking sheet from the oven, drizzle the buffalo hot sauce over the chicken and cauliflower, and toss with tongs to coat thoroughly.

• 8

  Return the tray to the oven for an additional 5 minutes until the sauce is bubbly and the chicken is fully cooked through.

• 9

  Serve the hot buffalo bites immediately with the chilled ranch dip on the side for dipping.