Name: Buffalo roasted cauliflower and chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 9 oz cauliflower, cut into 1 1/2-inch florets; 1 1/2 tsp avocado oil; 1/3 cup buffalo sauce; 1 tsp garlic powder; 3/4 tsp salt; 1/2 cup nonfat Greek yogurt; 1 tsp lemon juice; 1/2 tsp dried dill; 1/2 tsp onion powder

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 425°F and place a half-sheet pan inside. In a small bowl, whisk the Greek yogurt, lemon juice, dried dill, onion powder, a third of the garlic powder, and a third of the salt. Chill the dip in the refrigerator until serving.
In a mixing bowl, toss the chicken pieces and cauliflower florets with the avocado oil and the remaining garlic powder and salt. Carefully spread the mixture onto the preheated sheet pan in a single layer, leaving space between the pieces. Roast for 22 minutes until the cauliflower is browned at the edges.
Transfer the roasted chicken and cauliflower back to the mixing bowl and toss with two-thirds of the buffalo sauce. Return them to the pan and roast for 8 minutes more until the sauce is bubbly and the chicken is opaque in the center. Done when opaque in the center, 165°F.
Pile the roasted buffalo chicken and cauliflower onto a plate. Serve the chilled ranch dip and the remaining buffalo sauce on the side for dipping.

Nutrition

Ingredients

Instructions

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