NUTRITION

SERVINGS

INGREDIENTS

2.25 oz Chicken breast

2 cups Cauliflower florets

0.5 tbsp Avocado oil

0.25 cup Buffalo sauce

0.5 tbsp Ghee

0.5 cup Nonfat Greek yogurt

1 tsp Dried dill

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh chives

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 into bite-sized cubes and break the cauliflower into small florets.

• 3

  In a large bowl, toss the chicken and cauliflower with avocado oil, sea salt, and black pepper until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20 minutes, or until the chicken is cooked through and the cauliflower is tender and slightly charred.

• 5

  While roasting, prepare the ranch dip by whisking together the Greek yogurt, dried dill, garlic powder, onion powder, lemon juice, and finely chopped fresh chives in a small bowl.

• 6

  In a separate clean bowl, whisk the buffalo sauce and melted ghee together until the mixture is smooth and emulsified.

• 7

  Once the chicken and cauliflower are done, transfer them to the buffalo sauce bowl and toss gently to coat every piece.

• 8

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