NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

2 cups cauliflower florets

2 tbsp almond flour

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp buffalo hot sauce

1 tbsp ghee

0.5 cup non-fat Greek yogurt

1 tsp dried dill

1 tsp lemon juice

0.5 tsp onion powder

1 cup celery sticks

PREPARATION

• 1

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

• 2

  In a large bowl, whisk together almond flour, garlic powder, sea salt, and black pepper.

• 3

  Toss cauliflower florets and chicken breast pieces in the flour mixture until evenly coated.

• 4

  Spread the cauliflower and chicken on the baking sheet and roast for 20 minutes until the chicken is cooked through and cauliflower is tender.

• 5

  In a small bowl, whisk together the buffalo hot sauce and melted ghee.

• 6

  Remove the tray from the oven, drizzle the buffalo mixture over the bites, and toss to coat.

• 7

  Return the tray to the oven for 5 more minutes until the glaze is bubbly and slightly caramelized.

• 8

  Prepare the ranch dip by stirring together Greek yogurt, dried dill, lemon juice, and onion powder in a small ramekin.

• 9

  Serve the hot buffalo bites with the ranch dip and fresh celery sticks.