NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

2 cup Cauliflower florets

1 tbsp Ghee

2 tbsp Buffalo hot sauce

1 tbsp Almond flour

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 cup Non-fat Greek yogurt

1 tsp Dried dill

1 tsp Dried chives

0.5 tsp Lemon juice

PREPARATION

• 1

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

• 2

  In a large bowl, toss the cauliflower florets and chicken pieces with almond flour, garlic powder, onion powder, and sea salt until evenly coated.

• 3

  Spread the mixture onto the prepared baking sheet in a single layer and roast for 20 minutes, flipping halfway through.

• 4

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

• 5

  In a separate small bowl, combine the Greek yogurt, dried dill, dried chives, and lemon juice to create the ranch dip.

• 6

  Remove the tray from the oven, drizzle the buffalo-ghee mixture over the chicken and cauliflower, and toss to coat.

• 7

  Return to the oven for 5 more minutes until the glaze is bubbly and the chicken is fully cooked.

• 8

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