NUTRITION

SERVINGS

INGREDIENTS

1.25 cups cauliflower florets

4.5 oz chicken breast

0.5 tbsp ghee

2 tbsp buffalo hot sauce

0.5 cup nonfat Greek yogurt

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp dried dill

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Place the cauliflower florets on the baking sheet in a single layer and roast for 20-25 minutes until the edges are golden brown.

• 3

  While the cauliflower roasts, season the chicken breast with half of the sea salt and black pepper.

• 4

  Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked, then let it rest before slicing.

• 5

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

• 6

  In a separate bowl, whisk together the melted ghee, buffalo hot sauce, and the remaining garlic powder, salt, and pepper.

• 7

  Remove the cauliflower from the oven and toss the florets in the buffalo sauce mixture until they are thoroughly and evenly coated.

• 8

  Serve the buffalo cauliflower bites immediately alongside the sliced grilled chicken and the prepared Greek yogurt ranch dip.