NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 cup Cauliflower florets

2 tbsp Almond flour

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Buffalo sauce

1 tsp Ghee

1 tsp Avocado oil

0.5 cup Nonfat Greek yogurt

0.25 tsp Dried dill

1 tsp Lemon juice

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 avocado oil, almond flour, garlic powder, onion powder, sea salt, and black pepper until evenly coated.

• 3

  Spread the cauliflower on the baking sheet and roast for 20-25 minutes until the edges are golden and tender.

• 4

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

• 5

  In a small saucepan or microwave-safe bowl, melt the ghee and whisk it together with the buffalo sauce.

• 6

  Remove the cauliflower from the oven, transfer to a bowl, and toss gently with the buffalo-ghee mixture.

• 7

  In a small ramekin, whisk together the Greek yogurt, dried dill, and lemon juice to create a tangy dipping sauce.

• 8

  Slice the chicken and serve alongside the buffalo cauliflower bites with the yogurt dip on the side.