NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 cups Cauliflower florets

1 tbsp Ghee

2 tbsp Hot sauce

0.5 cup Greek yogurt

1 tsp Garlic powder

0.5 tsp Onion powder

0.5 tsp Dried dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Almond flour

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper.

• 2

  In a large bowl, toss the cauliflower florets with almond flour, sea salt, and black pepper until each piece is lightly coated.

• 3

  Spread the cauliflower onto the prepared baking sheet in a single layer and roast for 20-25 minutes until tender and golden brown.

• 4

  While the cauliflower roasts, season the chicken breast with a pinch of salt and pepper, then grill in a skillet over medium-high heat for 6-7 minutes per side until fully cooked.

• 5

  Prepare the ranch dip by whisking together the Greek yogurt, dried dill, garlic powder, and onion powder in a small ramekin.

• 6

  In a small saucepan or microwave-safe dish, melt the ghee and whisk it together with the hot sauce to create the buffalo coating.

• 7

  Once the cauliflower is finished roasting, transfer it to a bowl and toss thoroughly with the buffalo ghee sauce.

• 8

  Slice the grilled chicken and serve immediately alongside the warm buffalo cauliflower bites and the chilled ranch dip.