NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups cauliflower florets

1 tbsp avocado oil

2 tbsp buffalo sauce

0.25 cup non-fat Greek yogurt

1 tsp lemon juice

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp dried dill

0.13 tsp sea salt

0.13 tsp black pepper

1 stalk celery

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized pieces and break the cauliflower into small florets.

• 3

  In a bowl, toss the chicken and cauliflower with avocado oil, half the garlic powder, half the onion powder, sea salt, and black pepper.

• 4

  Spread the mixture in a single layer on the baking sheet and roast for 20-25 minutes until the chicken is cooked through and cauliflower is tender.

• 5

  While roasting, whisk together the Greek yogurt, lemon juice, dried dill, and the remaining garlic and onion powder in a small bowl to create the ranch dip.

• 6

  Remove the tray from the oven and toss the roasted chicken and cauliflower in the buffalo sauce until evenly coated.

• 7

  Serve the buffalo bites immediately with the ranch dip and fresh celery sticks on the side.