With spicy shredded chicken and a bed of cauliflower rice, this Buffalo Chicken Cauliflower Rice Bowl is bold, tangy, and totally keto.
Buffalo Chicken Cauliflower Rice Bowl
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Ingredients
1 ½ lbs boneless, skinless chicken breasts
½ cup buffalo wing sauce (like Frank’s RedHot, no sugar added)
1 tbsp olive oil
4 cups riced cauliflower (fresh or frozen)
1 tbsp butter
1 cup celery, sliced
½ cup blue cheese crumbles (or ranch dressing if preferred)
2 green onions, sliced
Directions
- Season chicken with salt and pepper and place on shallow baking sheet. Bake at 400°F for 20–25 minutes or until cooked through.
- Let rest, then shred. I like using a meat claw shredder but 2 forks work as well.
- In a bowl, toss cooked chicken with buffalo sauce.
- Meanwhile, sauté cauliflower rice in butter for 5–7 minutes until soft. Season with a pinch of salt.
- Assemble bowls: cauliflower rice, buffalo chicken, celery, blue cheese, and green onions.
Equipment
Baking SheetsBaking Sheets
Saute Pan 9.5 inchSaute Pan 9.5 inch
Alpha Grillers Meat ShredderAlpha Grillers Meat Shredder
Notes
- Swap blue cheese with ranch for a milder flavor. Great for meal prep too.
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