Buffalo Chicken Cauliflower Rice Bowl

Whenever I find myself craving something comfortingly spicy yet healthy, I immediately think of the Buffalo Chicken Cauliflower Rice Bowl. This dish brings together tender, flavorful chicken with the vibrant zing of buffalo sauce, all served over a bed of fluffy cauliflower rice. It’s the perfect way to satiate those cravings while sticking to a low-carb lifestyle. I remember the first time I made this for friends; the way their eyes lit up with every bite made me realize this dish is a winner. Whether you’re hosting a casual dinner or looking for a satisfying meal to enjoy on your own, the Buffalo Chicken Cauliflower Rice Bowl has got you covered!

What You’ll Need for Buffalo Chicken Cauliflower Rice Bowl

Gathering the right ingredients is crucial for the Buffalo Chicken Cauliflower Rice Bowl. Each component plays a significant role, creating a symphony of flavors and textures. The star of the show is, of course, the tender chicken, which soaks up the spicy buffalo sauce beautifully. Using fresh cauliflower not only keeps it healthy but adds a fantastic texture to the dish. Let’s dive into what you’ll need!

• 4 large boneless, skinless chicken breasts: The main protein that brings heartiness to the bowl.
• 1 cup + 1/4 cup chicken stock: Essential for cooking the chicken and adding flavor.
• 1 tsp. poultry seasoning: A blend of spices that enhances the flavor of the chicken.
• 1/2 tsp. garlic powder: For a subtle, aromatic flavor boost.
• 1/2 tsp. onion powder: Adds depth to the chicken’s flavor.
• 3/4 cup Franks Red Hot Sauce: The key ingredient that gives this dish its signature spicy taste.
• 2 T olive oil: Used for cooking and adding healthy fats.
• 2 T Worcestershire Sauce: Adds a rich, savory flavor to the sauce.
• 2 tsp. Green Tabasco sauce: For an extra kick of heat.
• 2 T Golden Monkfruit Sweetener: Balances the spice with a touch of sweetness.

Recipe Steps for Buffalo Chicken Cauliflower Rice Bowl

Making the Buffalo Chicken Cauliflower Rice Bowl is as simple as it is delicious. Let’s walk through these easy steps that will have your taste buds dancing in no time!

1. Start by trimming the chicken breasts and cutting each one in half lengthwise. This helps it cook evenly and quickly.
2. Next, spray the slow cooker insert with olive oil or use a non-stick spray. Place the chicken strips in the slow cooker, ensuring they are arranged nicely.
3. In a small bowl, mix the 1 cup chicken stock, poultry seasoning, garlic powder, and onion powder. Pour this mixture over the chicken, ensuring each piece is well-coated.
4. Cook on high for about 3 hours. You’ll know it’s ready when the chicken shreds apart easily with a fork—this is the perfect texture!
5. Once done, drain the chicken in a colander over the sink, discarding the stock. Let it cool for a few minutes to make shredding easier.
6. Using two forks, shred the chicken into bite-sized pieces, ensuring it stays juicy and flavorful.
7. In a bowl, combine Frank’s Hot Sauce, olive oil, Worcestershire sauce, Green Tabasco Sauce, Golden Monkfruit Sweetener, and the remaining 1/4 cup chicken stock. Mix well to create a zesty sauce.
8. Return the shredded chicken to the slow cooker and pour the sauce over it. Gently stir to combine, ensuring that every piece is coated with that spicy goodness.
9. While the chicken soaks in the flavor, prepare the cauliflower rice. Trim the cauliflower and discard the leaves.
10. If using a food processor, chop the cauliflower into medium-sized pieces first. Pulse until finely chopped. Alternatively, you can grate it if a food processor isn’t available.
11. Heat olive oil in a large non-stick frying pan over medium-high heat. Add whole garlic cloves and sauté for about 30 seconds, just until fragrant. Discard the garlic—this method infuses the oil without burning it.
12. Add the chopped cauliflower to the pan and stir-fry for about 4 minutes until it starts to get tender. If you prefer it more well done, sauté it a little longer.
13. Season the cauliflower with salt and freshly ground black pepper to taste, then turn off the heat. Stir in sliced green onions for a fresh, vibrant flavor.
14. To serve, place about one-sixth of the cauliflower rice in a serving bowl, top it with a generous spoonful of the buffalo chicken, drizzle with any leftover sauce, and if desired, sprinkle with crumbled blue cheese.
15. Serve hot and enjoy the delightful combination of flavors!

Ways to Adapt This Recipe

One of the best things about the Buffalo Chicken Cauliflower Rice Bowl is its adaptability. Here are some fantastic ways to make this dish your own:

• Storage: Store leftovers in an airtight container in the fridge for up to three days to keep them fresh and tasty.
• Freezing: You can freeze the chicken mixture for future meals. Just ensure it’s in a sealed container or freezer bag.
• Pairing: Serve with a side of fresh veggies or a light salad to add more crunch and color to your meal.
• Buffalo Sauce Varieties: Experiment with different brands or homemade buffalo sauces for unique flavor profiles.
• Vegetarian Option: Substitute the chicken with shredded jackfruit or chickpeas for a plant-based version.
• Extra Toppings: Try adding sliced avocados or fresh cilantro for an extra layer of flavor and nutrition.

What Complements This Buffalo Chicken Cauliflower Rice Bowl

To truly enjoy the Buffalo Chicken Cauliflower Rice Bowl, consider pairing it with a few complementary dishes:

• Fresh Salad: A light green salad drizzled with lemon vinaigrette can balance out the spice and add refreshing notes.
• Crispy Vegetables: Roasted or air-fried veggies such as bell peppers or zucchini make a vibrant side.
• Gluten-Free Bread: Serve with gluten-free rolls for a hearty addition and to soak up the sauce.
• Meal Prep Friendly: This bowl is perfect for meal prep. Make a large batch and store individual servings for easy lunches throughout the week.
• Occasions: Great for family dinners, casual gatherings, or even game day to please a crowd.
• Seasonal Sides: Consider serving with seasonal produce like roasted Brussels sprouts in fall or grilled corn in summer.

FAQ

Conclusion

The Buffalo Chicken Cauliflower Rice Bowl is a fantastic blend of flavors and textures, making it a perfect option for both busy weeknights and special gatherings. Its ability to be easily customized and prepared ahead of time makes it a winner in my kitchen. I encourage you to give this recipe a try—you might just find it becoming a staple in your meal rotation. Enjoy the deliciousness!

Buffalo Chicken Cauliflower Rice Bowl

The ultimate comfort food gets a healthy twist in this Buffalo Chicken Cauliflower Rice Bowl. Tender chicken drenched in spicy buffalo sauce served over fluffy cauliflower rice makes for a satisfying meal. Perfect for easy weeknight dinners or meal prep, you won’t want to miss out on trying this delightful dish tonight!

Print Recipe Pin Recipe

Course Dinner

Cuisine American

Servings 4 servings

Calories 450 kcal

Equipment

• Skillet
• Frying Pan
• Wooden Spoon
• Food Processor
• Grater
• Chef's Knife
• Mixing Bowl
• Slow Cooker

Ingredients

  

• 4 large boneless, skinless chicken breasts
• 1 cup chicken stock Plus 1/4 cup for later
• 1 tsp poultry seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 cup Franks Red Hot Sauce
• 2 T olive oil
• 2 T Worcestershire Sauce or Gluten-Free Worcestershire Sauce
• 2 tsp Green Tabasco sauce or other green hot sauce
• 2 T Golden Monkfruit Sweetener or sweetener of your choice

Instructions

 

• Trim chicken breasts and cut each one into half lengthwise.
• Spray the slow cooker insert with olive oil or non-stick spray and place chicken strips in the slow cooker.
• Mix the 1 cup chicken stock, poultry seasoning, garlic powder, and onion powder and pour over the chicken.
• Cook on high for about 3 hours or until the chicken shreds apart easily with a fork.
• When chicken is tender, drain in a colander placed in the sink, discarding the stock the chicken was cooked in.
• Let chicken cool for a few minutes so it’s easier to handle, then shred chicken apart with two forks.
• Mix Frank’s Hot Sauce, olive oil, Worcestershire sauce, Green Tabasco Sauce, sweetener, and the other 1/4 cup chicken stock.
• Put the shredded chicken back into the slow cooker and pour the sauce over, stirring gently to combine the chicken and sauce.
• Cook on high while you prepare the cauliflower rice.
• Trim the cauliflower and discard the leaves.
• If you’re using a food processor to chop up the cauliflower, first use a large knife to chop the cauliflower (including the stems) into medium-sized pieces.
• Then pulse the cauliflower pieces using the steel blade in the food processor until it’s finely chopped.
• You can also grate larger pieces of cauliflower with a large standing box grater if you don’t have a food processor, or use two 10 oz. packages of frozen cauliflower rice.
• Heat the olive oil over medium-high heat in a large non-stick frying pan or wok.
• Add the garlic cloves and saute about 30 seconds (just until you smell garlic) and then discard the garlic. (Don’t let it brown or the oil will taste bitter.)
• Add the cauliflower and stir-fry until the cauliflower is starting to get tender, about 4 minutes (or a little longer if you want it more well done.)
• Season cauliflower well with salt and fresh-ground black pepper, then turn off the heat and stir in the sliced green onions.
• To serve, put about one-sixth of the cauliflower rice in a serving bowl, top with a generous spoonful of the buffalo chicken and some sauce, and sprinkle with crumbled blue cheese. Serve hot.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to three days to keep them fresh and tasty.
• Freezing: You can freeze the chicken mixture for future meals. Just ensure it's in a sealed container or freezer bag.
• Pairing: Serve with a side of fresh veggies or a light salad to add more crunch and color to your meal.
• Buffalo Sauce Varieties: Experiment with different brands or homemade buffalo sauces for unique flavor profiles.
• Vegetarian Option: Substitute the chicken with shredded jackfruit or chickpeas for a plant-based version.

Keyword Buffalo chicken recipe, Cauliflower rice bowl, easy weeknight dinner, Healthy buffalo chicken

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Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.