NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked chicken breast

2 cup Cauliflower florets

2 tbsp Almond flour

1 large Egg

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

2 tbsp Buffalo sauce

0.25 cup Greek yogurt

1 tsp Dried dill

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Finely chop the cauliflower florets until they reach a rice-like consistency.

• 3

  In a large bowl, combine the cooked shredded chicken, chopped cauliflower, almond flour, egg, garlic powder, onion powder, salt, and pepper.

• 4

  Form the mixture into small bite-sized rounds and place them on the prepared baking sheet.

• 5

  Brush the bites lightly with avocado oil and bake for 20 minutes, flipping halfway through, until they are firm and slightly browned.

• 6

  While the bites bake, whisk together the Greek yogurt, dried dill, and lemon juice in a small bowl to create the ranch dip.

• 7

  Remove the bites from the oven and toss them gently in the buffalo sauce until evenly coated.

• 8

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