NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

2 cups Cauliflower florets

2 tbsp Almond flour

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

2 tbsp Buffalo sauce

1 tsp Olive oil

0.5 cup Non-fat Greek yogurt

1 tsp Dried dill

1 tsp Lemon juice

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a large bowl, toss the cauliflower florets with olive oil, almond flour, garlic powder, onion powder, and sea salt until each piece is evenly coated.

• 3

  Spread the cauliflower in a single layer on the prepared baking sheet and roast for 20 minutes until the edges are golden and crisp.

• 4

  While the cauliflower roasts, season the chicken breast with a pinch of salt and pepper and grill or pan-sear over medium heat for 6-7 minutes per side until cooked through.

• 5

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

• 6

  Remove the cauliflower from the oven, toss the florets in the buffalo sauce, and return them to the oven for an additional 5 minutes to set the glaze.

• 7

  Slice the grilled chicken into strips and serve alongside the hot buffalo cauliflower bites and the chilled ranch dip.