NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 cup Cauliflower florets

1 tbsp Almond flour

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Ghee

2 tbsp Buffalo hot sauce

0.5 cup Greek yogurt

0.5 tsp Dried dill

0.5 tsp Dried parsley

0.5 tbsp Olive oil

PREPARATION

• 1

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

• 2

  Cut the chicken breast into small, bite-sized cubes and chop the cauliflower into small florets.

• 3

  In a large mixing bowl, toss the chicken and cauliflower with olive oil, almond flour, garlic powder, onion powder, sea salt, and black pepper until every piece is evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, or until the chicken is cooked through and the cauliflower is tender and slightly browned.

• 5

  While the bites roast, prepare the ranch dip by whisking together the Greek yogurt, dried dill, and dried parsley in a small bowl.

• 6

  In a separate small bowl, whisk together the melted ghee and buffalo hot sauce.

• 7

  Once the chicken and cauliflower are done, transfer them to a clean bowl and toss with the buffalo sauce mixture until thoroughly glazed.

• 8

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