NUTRITION

SERVINGS

INGREDIENTS

2.25 oz Chicken breast

2 cups Cauliflower florets

1 tbsp Ghee

2 tbsp Buffalo hot sauce

0.5 cup Nonfat Greek yogurt

1 tsp Dried dill

0.5 tsp Garlic powder

0.5 tsp Onion powder

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.

• 2

  Cut the chicken breast and cauliflower into uniform, bite-sized pieces.

• 3

  In a large bowl, whisk the melted ghee with half of the sea salt and black pepper.

• 4

  Add the chicken and cauliflower to the bowl, tossing thoroughly until every piece is evenly coated in the ghee mixture.

• 5

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

• 6

  Bake for 20-22 minutes, flipping halfway through, until the chicken is cooked through and the cauliflower edges are golden brown.

• 7

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

• 8

  Remove the tray from the oven and transfer the roasted bites back into a clean bowl.

• 9

  Drizzle the buffalo hot sauce over the bites and toss gently to coat.

• 10

  Serve the warm buffalo bites immediately with the chilled ranch dip on the side.