NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 cups Cauliflower florets

1 tsp Extra virgin olive oil

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Ghee

2 tbsp Cayenne pepper hot sauce

0.5 cup Non-fat Greek yogurt

1 tsp Dried dill

0.5 tsp Onion powder

1 cup Celery sticks

PREPARATION

• 1

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

• 2

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

• 3

  In a large bowl, toss the chicken and cauliflower with olive oil, garlic powder, sea salt, and black pepper until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, or until the chicken is cooked through and the cauliflower is slightly charred.

• 5

  While roasting, whisk together the melted ghee and hot sauce in a small bowl to create the buffalo glaze.

• 6

  Prepare the ranch dip by mixing the Greek yogurt, dried dill, and onion powder in a separate small bowl until smooth.

• 7

  Once the chicken and cauliflower are done, transfer them back to a clean bowl and toss with the buffalo glaze until well coated.

• 8

  Serve the warm buffalo bites immediately with the celery sticks and the creamy ranch dip on the side.