Buffalo Chicken Bowls with Cauliflower Garlic Rice
Spicy buffalo chicken, a fluffy rice and cauliflower rice combo, fresh tomatoes and cucumbers, and a dollop of creamy dill dip.
Prep
: 10
Total
: 25 minutes
Ingredients
Chicken
- 1 lb Chicken Breast Fillets pounded or cut in half lengthwise so they are flat and thin
- 0.25 cup Hot Sauce
- 2 tablespoons Raw Honey
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon onion powder
- black pepper to taste
Rice and Cauliflower Rice
- 1 cup White Rice
- 1 package Riced Cauliflower
- 1.5 tablespoons Extra Virgin Olive Oil
- salt to taste
Toppings
- cucumbers sliced
- cherry tomatoes halved
- Dill Dip or avocado cilantro dressing
Instructions
Preparation Steps
- Place chicken, buffalo sauce, honey, garlic powder, paprika, salt, onion powder, and black pepper in a bowl or bag. Place in the fridge to marinate for 30 minutes to 2 hours.
- Cook rice according to package directions.
- Place cauliflower rice on a sheet pan. Drizzle with olive oil and sprinkle with salt. Roast at 425 degrees Fahrenheit for 20-30 minutes until partially browned and a little roasty. Add roasted cauliflower rice to cooked rice. (Optional: season with garlic powder, lemon juice, parsley, or parmesan.)
- Heat a grill pan over high heat. Add a little olive oil if needed, then add the marinated chicken pieces, discarding extra marinade. Cook for a few minutes on each side until nice and browned, and no longer pink on the inside. Remove from the pan and let rest for a few minutes.
- Slice chicken and serve with a scoop of cauliflower rice. Top with sliced cucumber and tomato and a dollop of dill dip or ranch dressing. Yum!
Notes
These are a regular in our weeknight rotation! I do a version for myself with chickpeas instead of chicken and it's absolutely delicious, too. I also add a bit of sliced red onion to the cucumber tomato mix, as well as some green onion and blue cheese for serving!