NUTRITION

SERVINGS

INGREDIENTS

2 oz Chicken breast

2 cup Cauliflower florets

1 large Egg

1 tbsp Almond flour

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

2 tbsp Buffalo hot sauce

1 tsp Ghee

0.5 cup Non-fat Greek yogurt

0.5 tsp Dried dill

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast and cauliflower into uniform bite-sized pieces.

• 3

  In a medium bowl, whisk the egg until smooth and toss the chicken and cauliflower to coat thoroughly.

• 4

  Sprinkle the almond flour, garlic powder, onion powder, and sea salt over the mixture and toss until the pieces are lightly dusted.

• 5

  Spread the chicken and cauliflower in a single layer on the prepared baking sheet and bake for 20 minutes until the chicken is cooked through.

• 6

  While the bites roast, melt the ghee in a small saucepan over low heat and whisk in the buffalo hot sauce.

• 7

  Remove the tray from the oven and toss the roasted bites in the buffalo glaze until every piece is coated.

• 8

  In a separate small bowl, stir together the Greek yogurt, dried dill, and black pepper to create the ranch dip.