NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Cauliflower florets

1 tbsp Olive oil

1 tbsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Buffalo sauce

0.25 cup Greek yogurt

0.5 tsp Dried dill

0.25 tsp Garlic powder

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your air fryer to 400°F (200°C) or oven to 425°F (220°C).

• 2

  In a large bowl, toss the cauliflower florets with olive oil, arrowroot powder, half of the sea salt, and half of the black pepper until evenly coated.

• 3

  Place the cauliflower in the air fryer basket or on a parchment-lined baking sheet and cook for 15-20 minutes until the edges are golden and crispy.

• 4

  While cauliflower cooks, season the chicken breast with the remaining salt and pepper, then grill or pan-sear over medium-high heat for 6-7 minutes per side until cooked through.

• 5

  In a small bowl, whisk together the Greek yogurt, dried dill, garlic powder, and lemon juice to create the ranch dip.

• 6

  Once the cauliflower is done, transfer it to a clean bowl and toss gently with the buffalo sauce until well coated.

• 7

  Slice the grilled chicken and serve alongside the buffalo cauliflower bites with the ranch dip on the side for dipping.