NUTRITION

SERVINGS

INGREDIENTS

1.25 cup cauliflower florets

4 oz chicken breast

1 tbsp extra virgin olive oil

2 tbsp buffalo sauce

0.5 cup non-fat Greek yogurt

0.5 tsp dried dill

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°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, uniform florets.

• 3

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

• 4

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring enough space for even roasting.

• 5

  Roast for 18-20 minutes, flipping halfway through, until the chicken is cooked through and the cauliflower edges are slightly charred.

• 6

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

• 7

  Remove the tray from the oven and transfer the roasted chicken and cauliflower to a clean bowl, then toss with the buffalo sauce until well-coated.

• 8

  Serve the buffalo bites immediately on a plate alongside the chilled ranch dip for dipping.