Buffalo Chicken Bowls with Cauliflower Garlic Rice
Ingredients
- 1 1 Simply Nature Organic Thin Sliced Chicken Breast Fillets . , pounded or cut in half lengthwise so they are flat and thin
- 1/4 Burman’s Hot Sauce
- 2 Specially Selected Raw Honey
- 1 garlic powder
- 1 paprika
- 1 teaspoon 1 teaspoon salt
- 1/2 onion powder
- black pepper to taste
- 1 1 Simply Nature Organic White Rice
- 1 Season’s Choice Riced Cauliflower package
- 12 Simply Nature Organic Extra Virgin Olive Oil – tablespoons of
- salt to taste
- cucumbers , sliced
- cherry tomatoes , halved
- Park Street Deli Dill Dip or avocado cilantro dressing
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Instructions
- Marinate Chicken: Place chicken, buffalo sauce, honey, garlic powder, paprika, salt, onion powder, and black pepper in a bowl or bag. Place in the fridge to marinate for 30 minutes to 2 hours.
- Cook Rice: Cook rice according to package directions.
- Roast Cauliflower: Place cauliflower rice on a sheet pan. Drizzle with olive oil and sprinkle with salt. Roast at 425 degrees for 20-30 minutes until partially browned and a little roasty. Add roasted cauliflower rice to cooked rice. (Optional: season with garlic powder, lemon juice, parsley, or parmesan.)
- Cook Chicken: Heat a grill pan over high heat. Add a little olive oil if needed, then add the marinated chicken pieces, discarding extra marinade. Cook for a few minutes on each side until nice and browned, and no longer pink on the inside. Remove from the pan and let rest for a few minutes.
- Serve: Slice chicken and serve with a scoop of cauliflower rice. Top with sliced cucumber and tomato and a dollop of dill dip or ranch dressing. Yum!
Source
Original recipe: View Original
