This Buffalo Chicken and Broccoli Bowl is fast, easy and flavorful. Chicken and broccoli in a buffalo sauce, served over cauliflower rice makes a gluten-free, low carb, high protein, paleo and whole 30 friendly meal!
Serves: 4
INGREDIENTS
For Cauliflower Rice
1 head cauliflower
1 tablespoon olive oil
salt
pepper
For Buffalo Chicken and Broccoli
1 pound boneless skinless chicken thigh, cut into bite sized pieces
about 1 pound of broccoli, cut into small to medium florets* (I used two large crowns)
1 tablespoon oil (for the pan, optional)**
¼ cup hot sauce (I used Frank’s Red Hot)***
2 Tablespoons butter****
salt
pepper
NOTES
*Make sure the broccoli florets are not too large and are of even size. This will allow them to cook faster and also make sure that they are all done at the same time.
**If using a pan that is not non-stick, I would suggest using a little oil when cooking the chicken. Otherwise it may stick to the pan.
***If you prefer more sauce, just increase the amount of hot sauce you use.This amount makes enough to fully coat everything but doesn’t leave much extra sauce.
****If paleo or whole 30, use coconut oil or ghee instead of butter
INSTRUCTIONS
To make the Cauliflower Rice
- Cut cauliflower into medium to small sized florets, removing the green leaves and any tough stem.
- Working in batches, place florets into the food processor and don’t fill the bowl more than halfway. Pulse until the cauliflower resembles grains of rice, about 20 pulses. Try not to over process or you will have cauliflower mash!
- Get the next step on Buffalo Chicken and Broccoli Bowls @ foxandbriar.com