NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

2 cups cauliflower florets

1 tbsp olive oil

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp buffalo sauce

0.5 cup non-fat Greek yogurt

1 tsp lemon juice

0.5 tsp dried dill

0.5 tsp dried chives

PREPARATION

• 1

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

• 2

  Chop the cauliflower into bite-sized florets and dice the chicken breast into 1-inch cubes.

• 3

  In a large mixing bowl, toss the cauliflower and chicken with olive oil, garlic powder, onion 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 20-25 minutes until the cauliflower is tender and the chicken is cooked through.

• 5

  While the tray is roasting, whisk together the Greek yogurt, lemon juice, dried dill, and dried chives in a small bowl to create the ranch dip.

• 6

  Remove the tray from the oven and transfer the roasted chicken and cauliflower to a clean bowl, then toss with the buffalo sauce.

• 7

  Serve the buffalo bites immediately while warm with the creamy ranch dip on the side.