Name: Buffalo cauliflower and chicken with ranch
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 11 oz cauliflower, cut into bite-size florets; 1 1/2 tsp extra virgin olive oil; 1 tsp salt; 3/4 tsp garlic powder; 4 oz roasted chicken meat, diced; 1/4 cup hot buffalo wings sauce; 1/2 cup plain nonfat Greek yogurt; 1 tsp lemon juice; 1 tbsp water; 1/2 tsp dried dill weed; 1/2 tsp onion powder; 1/2 tsp black pepper

Nutrition

Per serving

469 calories

Protein: 52g; 45% of calories
Carbs: 24g; 21% of calories
Fat: 17g; 33% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 425°F. On a half-sheet pan, toss the cauliflower florets with the olive oil, garlic powder, and half the salt. Spread them in a single layer and roast for 20 minutes until the edges are browned and the cauliflower is tender.
While the cauliflower roasts, whisk the Greek yogurt, lemon juice, water, dried dill, onion powder, black pepper, and the remaining salt in a small bowl until smooth. Set the ranch dip aside in the refrigerator.
When the cauliflower is roasted, add the diced chicken and buffalo sauce directly to the pan. Toss gently to coat every piece. Return the pan to the oven and roast for 5 minutes more to warm the chicken and set the sauce. Done when chicken is heated through, 165°F.
Transfer the buffalo cauliflower and chicken to a plate. Serve immediately with the chilled ranch dip on the side for dipping.

Nutrition

Ingredients

Instructions

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