Batch-Prepped Buffalo Chicken Bites with Greek Yogurt Dip

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

Pat the 1 lb of raw chicken breast dry with paper towels and cut into 1-inch bite-sized cubes.

In a medium mixing bowl, toss the chicken cubes with 2 tbsp vegetable oil, 1 tsp garlic powder, and a generous pinch of salt and pepper until every piece is evenly coated.

Spread the seasoned chicken in a single layer on the prepared baking sheet, ensuring space between pieces for even browning.

Roast the chicken in the oven for 15-18 minutes, or until the internal temperature reaches 165°F and the edges are slightly golden.

While the chicken is roasting, prepare the dip by whisking together 1/2 cup non-fat Greek yogurt, 1 tsp dried dill, and 1/2 tbsp of honey in a small bowl until smooth.

In a separate large bowl, whisk together 1/4 cup buffalo sauce and the remaining 1 tbsp of honey to create a sweet and spicy glaze.

Once the chicken is finished roasting, remove it from the oven and immediately toss the hot pieces in the buffalo-honey mixture until fully glazed.

Divide the buffalo chicken bites, the yogurt dip, and 3.5 oz of hard pretzels into 5 equal meal-prep containers to enjoy throughout the week.