NUTRITION

SERVINGS

INGREDIENTS

4 oz Boneless skinless chicken breast

2 cups Cauliflower florets

1 tbsp Ghee

0.25 cup Buffalo hot sauce

0.5 cup Non-fat Greek yogurt

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried dill

1 tbsp Fresh chives

PREPARATION

• 1

  Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into bite-sized 1-inch cubes and ensure the cauliflower is broken into similar-sized florets.

• 3

  In a large mixing bowl, whisk together the melted ghee and buffalo hot sauce until the mixture is smooth and emulsified.

• 4

  Add the chicken cubes and cauliflower florets to the bowl, tossing thoroughly to ensure every piece is well-coated in the buffalo mixture.

• 5

  Spread the coated chicken and cauliflower in a single layer on the prepared baking sheet, leaving space between pieces to allow for even roasting.

• 6

  Bake for 20 to 25 minutes, flipping the pieces halfway through, until the chicken is cooked through and the cauliflower edges are slightly charred and tender.

• 7

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

• 8

  Finely mince the fresh chives and stir them into the yogurt mixture, then refrigerate the sauce until you are ready to serve.

• 9

  Remove the tray from the oven and serve the hot buffalo bites immediately alongside the chilled ranch dipping sauce.