Buffalo Chicken Bowls with Cauliflower Garlic Rice
Ingredients
For the Chicken:
- 1 lb. Simply Nature Organic Thin Sliced Chicken Breast Fillets
- 1/4 cup Burman's Hot Sauce
- 2 tablespoons Specially Selected Raw Honey
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- black pepper to taste
For the Rice:
- 1 cup Simply Nature Organic White Rice
- 1 package Season's Choice Riced Cauliflower
- 1–2 tablespoons of Simply Nature Organic Extra Virgin Olive Oil
- salt to taste
For the Cucumber Salad:
- cucumbers, sliced
- cherry tomatoes, halved
- Park Street Deli Dill Dip or avocado cilantro dressing
Instructions
- 1
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.
30 min - 2
Cook Rice: Cook rice according to package directions.
- 3
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.).
20 min - 4
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.
- 5
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!
