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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!
Hey, hey, it’s Friday! And a three-day weekend for some people. Mr. Briar and I were talking about going on a trip this weekend, and then being the complete slackers that we are, completely failed to plan anything. Therefore, no plans this weekend. What about you?
So, as I have mentioned one or two or 47 times, one of the ways I trick myself into eating more veggies is by replacing a carby thing with a vegetable. Like replacing pasta with zoodles or spaghetti squash, or eggplant. Recently I discovered cauliflower rice, and it is pretty cool. I mean, as cool as cauliflower can be. I know cauliflower has a reputation for being kind of boring, but just look at this gorgeous thing right here. I mean, how can you call that boring?
BUFFALO CHICKEN AND BROCCOLI BOWLS
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
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!
- Heat a skillet or saute pan over medium heat with olive oil. Add cauliflower and season with salt and pepper. Saute until tender 5-8 minutes.
Full Recipes>>Buffalo Chicken and Broccoli Bowls