Name: Buffalo cauliflower with chicken and ranch
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 12 oz cauliflower, cut into bite-sized florets; 1 tbsp olive oil; 1 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 cup hot buffalo wings sauce; 2/3 cup nonfat Greek yogurt; 1/2 tsp dried dill; 1/2 tsp onion powder; 1 tsp lemon juice; 2 tsp water

Nutrition

Per serving

538 calories

Protein: 62g; 46% of calories
Carbs: 31g; 23% of calories
Fat: 19g; 31% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 425°F. On a large rimmed baking sheet, toss the chicken and cauliflower with the oil, half the garlic powder, and half the salt until evenly coated. Spread the mixture in a single layer.
Roast the chicken and cauliflower, flipping once halfway through, until the cauliflower edges are browned and the chicken is cooked through, about 15 to 18 minutes. Done when chicken is 165°F.
While the pan roasts, whisk the Greek yogurt, dried dill, onion powder, the remaining garlic powder, the remaining salt, and lemon juice in a small bowl. Whisk in the water 1 teaspoon at a time until the sauce is a dippable consistency. Chill until serving.
Remove the pan from the oven. Pour the buffalo sauce over the chicken and cauliflower and toss to coat. Return the pan to the oven for 3 to 5 minutes until the sauce is hot and set.
Transfer the buffalo chicken and cauliflower to a plate. Serve immediately with the yogurt ranch on the side for dipping.

Nutrition

Ingredients

Instructions

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