NUTRITION

SERVINGS

INGREDIENTS

2 cups cauliflower florets

5 oz boneless skinless chicken breast

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp garlic powder

2 tbsp buffalo sauce

0.25 cup plain non-fat Greek yogurt

0.5 tsp dried dill

0.5 tsp fresh lemon juice

2 stalks celery

PREPARATION

• 1

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

• 2

  Toss the cauliflower florets in a large bowl with the extra virgin olive oil, sea salt, and garlic powder until every piece is evenly coated.

• 3

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

• 4

  While the cauliflower roasts, grill the chicken breast over medium-high heat for about 6 minutes per side until fully cooked, then dice into bite-sized cubes.

• 5

  In a small ramekin, whisk together the Greek yogurt, dried dill, and lemon juice to create a clean, protein-packed ranch dipping sauce.

• 6

  Once the cauliflower is done, place it back into the large bowl along with the diced chicken and toss thoroughly with the buffalo sauce until well glazed.

• 7

  Serve the buffalo bites immediately with the fresh celery stalks on the side and the creamy yogurt ranch for dipping.