NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

2 cups cauliflower florets

1 tbsp extra virgin olive oil

0.25 cup buffalo sauce

0.33 cup non-fat Greek yogurt

1 tsp dried dill

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 stalk celery

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Cut the chicken breast into bite-sized cubes and chop the cauliflower into small, uniform florets.

• 3

  In a large mixing bowl, toss the chicken and cauliflower with the extra virgin olive oil, sea salt, and black pepper until every piece is lightly coated.

• 4

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring they aren't overcrowded to allow for even browning.

• 5

  Roast in the oven for 20 minutes, or until the cauliflower starts to soften and the chicken is nearly cooked through.

• 6

  While the tray is roasting, prepare the high-protein ranch dip by whisking together the Greek yogurt, dried dill, and garlic powder in a small bowl.

• 7

  Remove the baking sheet from the oven and drizzle the buffalo sauce over the chicken and cauliflower, tossing gently with a spatula to coat.

• 8

  Return the tray to the oven for an additional 5 to 10 minutes until the sauce is bubbly and the chicken reaches an internal temperature of 165°F.

• 9

  Serve the warm buffalo bites immediately with the chilled yogurt dip and fresh celery sticks on the side.