Buffalo Chicken Bowls with Cauli Garlic Rice
Bowls are such a go-to meal for my family and we loved this buffalo chicken with lemon cauliflower rice and veggies!
We’ve made it to potentially some of my worst pictures in a long time and I will eventually retake and update them, but I don’t want to put off sharing these recipes because I’m already years behind sharing them and I don’t want to forget about them. So excuse the really warm bowl on a paper plate. I don’t remember why we were eating off of paper plates at this point because it rarely happens. But it may have been around the winter holidays and we were over doing dishes.
What You Need:
For the Buffalo Chicken:
1 lb. thinly sliced chicken breasts
1/4 cup hot sauce
2 Tbsp. honey
1 tsp. garlic powder
1 tsp. paprika
1 tsp. salt
1/2 tsp. onion powder
Black pepper to taste
For the Cauli Garlic Rice:
1 cup white rice
12 oz. riced cauliflower
1 to 2 Tbsp. olive oil
Salt to taste
Garlic powder to taste
1 Tbsp. lemon juice
Chopped parsley
For the Cucumber Salad:
Sliced cucumbers
Cherry tomatoes, halved
Dill Dip or Avocado Cilantro dressing
Directions:
For the Buffalo Chicken: Add chicken, buffalo sauce, honey, garlic powder, paprika, salt, onion powder, and black pepper in a bowl or zipper bag.
Marinate in the fridge for 30 minutes or up to 2 hours.
For the Cauli Garlic Rice: Cook rice according to package directions.
Meanwhile, add cauliflower rice to a sheet pan and drizzle with olive oil. Season with salt and garlic powder.
Roast in a preheated 425 degree oven for 20 to 30 minutes until partially browned.
Toss with lemon juice and parsley. Then mix cauliflower with cooked rice.
Cook your marinated chicken in a skillet or on a grill until both sides are browned and chicken is cooked through. Set aside to rest for a few minutes.
After chicken has rested, slice chicken and serve over a scoop of cauliflower rice.
Top with sliced cucumber, tomato, and dill dip or avocado dressing.
Recipe from Pinch of Yum