NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Chicken breast

2 cup Cauliflower florets

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

2 tbsp Buffalo hot sauce

0.5 cup Nonfat Greek yogurt

1 tsp Dried dill

1 tsp Dried parsley

0.5 tsp Onion powder

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper.

• 2

  Cut the chicken breast into bite-sized cubes and break the cauliflower into small, uniform florets.

• 3

  Place the chicken and cauliflower on the baking sheet, then drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder.

• 4

  Toss everything together until evenly coated and spread into a single layer.

• 5

  Roast for 20 to 25 minutes, flipping halfway through, until the chicken is cooked through and the cauliflower is tender and golden.

• 6

  While the tray is roasting, whisk together the Greek yogurt, dried dill, dried parsley, onion powder, and lemon juice in a small bowl to create the ranch dip.

• 7

  Remove the tray from the oven and transfer the roasted chicken and cauliflower to a large mixing bowl.

• 8

  Add the buffalo hot sauce to the bowl and toss gently until all pieces are thoroughly coated.

• 9

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