NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 cups Cauliflower florets

1 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

2 tbsp Cayenne hot sauce

1 tbsp Ghee

0.5 cup Non-fat 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

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

• 3

  On the baking sheet, toss the chicken and cauliflower with avocado oil, sea salt, black pepper, and garlic powder.

• 4

  Spread the mixture in a single layer and roast for 20 minutes, flipping halfway through, until the chicken is cooked through and cauliflower is tender.

• 5

  While roasting, whisk together the melted ghee and cayenne hot sauce in a large mixing bowl.

• 6

  In a separate small bowl, combine the Greek yogurt, dried dill, onion powder, and lemon juice to create the ranch dip.

• 7

  Transfer the roasted chicken and cauliflower to the large bowl and toss thoroughly with the buffalo sauce until well coated.

• 8

  Serve the warm buffalo bites immediately with the chilled ranch dip on the side.