NUTRITION

SERVINGS

INGREDIENTS

2 cups cauliflower florets

4 oz cooked shredded chicken breast

2 tbsp almond flour

0.5 tsp garlic powder

0.25 tsp sea salt

1 tbsp ghee

2 tbsp buffalo hot sauce

0.5 cup plain Greek yogurt

1 tsp dried dill

1 tsp onion powder

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 mixing bowl, combine the cauliflower florets and shredded chicken with almond flour, garlic powder, and sea salt, tossing until every piece is lightly coated.

• 3

  Whisk together the melted ghee and buffalo hot sauce in a small ramekin, then drizzle the mixture over the cauliflower and chicken, tossing again to ensure an even glaze.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until the cauliflower is tender and the edges are beginning to crisp.

• 5

  While the bites roast, prepare the ranch dip by whisking together the Greek yogurt, dried dill, onion powder, and lemon juice in a small bowl until smooth.

• 6

  Remove the tray from the oven and serve the warm buffalo bites immediately with the chilled ranch dip on the side.