NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 cups cauliflower florets

2 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

2 tbsp buffalo hot sauce

0.5 cup non-fat Greek yogurt

1 tsp dried dill

1 tsp dried chives

1 tsp lemon juice

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss cauliflower florets with almond flour, half the garlic powder, onion powder, salt, and pepper until evenly coated.

• 3

  Spread cauliflower on the baking sheet, drizzle with half the avocado oil, and roast for 20-25 minutes until golden and tender.

• 4

  While cauliflower roasts, season chicken breast with remaining salt and pepper, then grill in a pan with the rest of the avocado oil over medium heat until cooked through.

• 5

  In a small bowl, whisk together Greek yogurt, dried dill, dried chives, lemon juice, and remaining garlic powder to create the ranch dip.

• 6

  Slice the grilled chicken into bite-sized pieces.

• 7

  Toss the roasted cauliflower and chicken pieces in buffalo hot sauce until fully coated.

• 8

  Serve the buffalo chicken and cauliflower immediately with the chilled ranch dip on the side.