NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 cup Cauliflower florets

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

2 tbsp Buffalo sauce

0.5 cup Nonfat Greek yogurt

1 tsp Dried dill

0.5 tsp Onion powder

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized pieces and toss them in a bowl with the cauliflower florets, olive oil, sea salt, black pepper, and garlic powder.

• 3

  Spread the chicken and cauliflower in a single layer on the prepared baking sheet, ensuring they are not crowded to allow for even roasting.

• 4

  Roast for 20 to 25 minutes, flipping halfway through, until the chicken is cooked through and the cauliflower edges are golden brown.

• 5

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

• 6

  Once roasted, transfer the chicken and cauliflower to a clean bowl and toss with the buffalo sauce until every piece is thoroughly coated.

• 7

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