NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 cups Cauliflower florets

1 tbsp Olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

2 tbsp Buffalo sauce

0.5 cup Greek yogurt

1 tsp Dried dill

1 tsp Lemon juice

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, garlic powder, and half of the sea salt and black pepper until evenly coated.

• 3

  Spread the cauliflower in a single layer on the baking sheet and roast for 20-25 minutes until the edges are golden and tender.

• 4

  While the cauliflower roasts, season the chicken breast with the remaining salt and pepper and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 5

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

• 6

  Once the cauliflower is finished roasting, transfer it to a bowl and toss with the buffalo sauce until every bite is well coated.

• 7

  Slice the grilled chicken and serve it alongside the buffalo cauliflower bites with the creamy yogurt dip on the side.