Name: Buffalo Cauliflower and Chicken Bites with Ranch Dip
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz raw chicken breast; 2 cup raw cauliflower florets; 0.5 tbsp olive oil; 1 tbsp almond flour; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp buffalo hot sauce; 0.5 cup nonfat Greek yogurt; 1 tsp dried dill; 0.5 tsp onion powder; 1 tsp lemon juice

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
Cut the raw chicken breast into 1-inch cubes and break the cauliflower into similarly sized small florets.
In a large mixing bowl, combine the chicken and cauliflower with olive oil, almond flour, garlic powder, sea salt, and black pepper, tossing until every piece is evenly coated.
Spread the mixture in a single layer on the prepared baking sheet and roast for 20 minutes, flipping the pieces halfway through to ensure even browning.
While the bites roast, prepare the ranch dip by whisking together the Greek yogurt, dried dill, onion powder, and lemon juice in a small bowl until smooth.
Remove the baking sheet from the oven, drizzle the buffalo hot sauce over the chicken and cauliflower, and toss carefully with tongs to glaze.
Return the tray to the oven for an additional 5 minutes until the sauce is bubbly and the edges are slightly charred.
Serve the hot buffalo bites immediately with the chilled ranch dip on the side for dipping.

Nutrition

Ingredients

Instructions

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