NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

2 cups cauliflower florets

1 tbsp ghee

2 tbsp buffalo hot sauce

0.5 cup non-fat Greek yogurt

1 tsp dried dill

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp almond flour

2 stalks celery

PREPARATION

• 1

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

• 2

  In a large mixing bowl, toss the cubed chicken and cauliflower florets with almond flour, sea salt, and black pepper until evenly coated.

• 3

  Arrange the mixture in a single layer on the prepared baking sheet and roast for 20 minutes until the chicken is golden and cooked through.

• 4

  While the base roasts, whisk together the non-fat Greek yogurt, dried dill, and garlic powder in a small bowl to create the ranch dip.

• 5

  In a separate small bowl, whisk the melted ghee and buffalo hot sauce until fully emulsified.

• 6

  Remove the tray from the oven and toss the roasted chicken and cauliflower in the buffalo sauce mixture until every piece is well-coated.

• 7

  Serve the warm buffalo bites immediately alongside the chilled ranch dip and fresh celery stalks.