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!
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.