BUFFALO CHICKEN AND BROCCOLI BOWLS


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!

Serves: 4

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
  1. Cut cauliflower into medium to small sized florets, removing the green leaves and any tough stem.
  2. 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!
  3. 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.

For full instructions kindly visit foxandbriar.com.

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