NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Cauliflower florets

1 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

2 tbsp Buffalo sauce

0.25 cup Plain Greek yogurt

0.5 tsp Dried dill

0.25 tsp Onion powder

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F 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

  Place the chicken and cauliflower on the baking sheet, drizzle with olive oil, and season with sea salt, black pepper, and garlic powder.

• 4

  Toss everything together until evenly coated, then spread into a single layer to ensure even roasting.

• 5

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

• 6

  While the bites roast, whisk together the Greek yogurt, dried dill, onion powder, and lemon juice in a small bowl to make the ranch dip.

• 7

  Transfer the roasted chicken and cauliflower to a large mixing bowl, add the buffalo sauce, and toss gently until every piece is well coated.

• 8

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