BROCCOLI AND BUFFALO CHICKEN BOWLS

BROCCOLI AND BUFFALO CHICKEN BOWLS

BROCCOLI AND BUFFALO CHICKEN BOWLS

This Buffalo Chicken and Broccoli Bowl is tasty, quick, and easy to make. A gluten-free, low-carb, high-protein, paleo, and Whole 30 friendly dish with chicken and broccoli in a buffalo sauce served over cauliflower rice!

As I’ve remarked one or two or 47 times, one of the ways I fool myself into eating more vegetables is by substituting a vegetable for a carbohydrate. For example, instead of pasta, use zoodles, spaghetti squash, or eggplant. Cauliflower rice is a new discovery for me, and it’s very great. I mean, cauliflower is as awesome as it gets. I know cauliflower has a bad record for being dull, but have a look at this beautiful creation. How can you call that monotonous?

Cauliflower rice: a step-by-step guide! This Buffalo Chicken and Broccoli Bowl is tasty, quick, and easy to make. A gluten-free, low-carb, high-protein, paleo, and Whole 30 friendly dish with chicken and broccoli in a buffalo sauce served over cauliflower rice!

This Buffalo Chicken and Broccoli Bowl is tasty, quick, and easy to make. A gluten-free, low-carb, high-protein, paleo, and Whole 30 friendly dish with chicken and broccoli in a buffalo sauce served over cauliflower rice!

Cauliflower rice: a step-by-step guide! This Buffalo Chicken and Broccoli Bowl is tasty, quick, and easy to make. A gluten-free, low-carb, high-protein, paleo, and Whole 30 friendly dish with chicken and broccoli in a buffalo sauce served over cauliflower rice!

Also, avoid overcooking it since it will get mushy. In a skillet or saute pan, heat a tablespoon of olive oil over medium heat. Season with salt and pepper, then add the cauliflower rice and cook for 5-8 minutes, or until it achieves your preferred softness. And there’s more wonderful news! Cauliflower rice may be frozen and reheated in a pan. That is, if you have any leftovers, which I rarely do.

THIS QUICK, EASY, AND HEALTHY BUFFALO CHICKEN AND BROCCOLI BOWL MAKES A GREAT WEEKNIGHT MEAL.
This Buffalo Chicken and Broccoli Bowl is a terrific weekday meal since it’s quick and easy, and it checks all the boxes for a nutritious meal: Low-carbohydrate! Protein-dense! Veggies galore! Free of gluten! Paleo! It’s a Whole 30! (I’m neither paleo or Whole 30, but if you replace the butter with coconut oil or ghee, it fits these diets.) Because I always have boneless, skinless chicken thighs on hand, I utilize them. Chicken thighs are preferred because they have a superior flavor and are more difficult to overcook.

Cut the chicken into bite-size pieces and cook for 4-5 minutes each side in a saute pan over medium high heat, until well browned and cooked through. Add the broccoli when the chicken is no longer pink, give it a brief toss, and cover. The broccoli will be able to steam as a result of this. Allow the florets to steam until they are delicate and brilliant green. It should take 5-10 minutes, depending on the size of the broccoli florets.

Broccoli that is just underdone, crisp, and brilliant green is my preference. Isn’t it true that overcooked broccoli is the worst? Simply pour over the buffalo sauce, which is a simple blend of hot sauce and butter, after the broccoli is done. Was anybody else astonished to learn how simple it is to create buffalo sauce? You melt butter with spicy sauce, for example, and then you’re done. In terms of spicy sauce, I like Frank’s Red Hot. The original is what I use. It has exactly the right amount of heat, without being overpowering.

Toss everything together until it’s completely covered in sauce, then serve immediately over rice, cauliflower, or traditional pasta. So quick, so simple, so delicious. Because the cauliflower rice can be a touch bland, I like to soak it up some buffalo sauce to give it a punch of flavor. I use a quarter cup of hot sauce and two teaspoons of butter, but you may use more hot sauce if you want things saucier.

This Buffalo Chicken and Broccoli Bowl is tasty, quick, and easy to make. A gluten-free, low-carb, high-protein, paleo, and Whole 30 friendly dish with chicken and broccoli in a buffalo sauce served over cauliflower rice!

Oh, and I really wanted to make this a one-pot meal since it’s always better to have less dishes. That’s why I steamed the broccoli alongside the chicken in the same pan. Of course, the rice will require another pan, so this isn’t a one-pot meal. But at the very least, I spared you one pan to clean. I’ve returned your call.

Bowls of Buffalo Chicken and Broccoli
This Buffalo Chicken and Broccoli Bowl is tasty, quick, and easy to make. A gluten-free, low-carb, high-protein, paleo, and Whole 30 friendly dish with chicken and broccoli in a buffalo sauce served over cauliflower rice!

The Cauliflower Rice is made with the following ingredients:

1 cauliflower head
1 tblsp olive oil, salt, and pepper
To make the Buffalo Chicken and Broccoli, combine all of the ingredients in a large mixing bowl.
1 pound chicken thigh, boneless and skinless, sliced into bite-size pieces
1 pound broccoli florets, chopped into tiny to medium pieces* (I used two large crowns)
Optional: 1 tablespoon oil for the pan
a quarter cup of spicy sauce

2 tablespoons butter**** Frank’s Red Hot***

salt \spepper
To Make Cauliflower Rice, Follow These Steps:
Remove the green leaves and any rough stems from the cauliflower before cutting it into medium to tiny florets.
Place florets in the food processor in batches, filling the bowl little more than halfway. Pulse the cauliflower until it resembles rice grains, around 20 pulses. If you overprocess the cauliflower, you’ll end up with cauliflower mush.

Olive oil is heated in a skillet or sauté pan over medium heat. Season the cauliflower with salt and pepper. Sauté for 5-8 minutes, or until the vegetables are soft.

To make the Buffalo Chicken with Broccoli, follow these steps:
Heat a lidded skillet or sauté pan over medium high heat. If used, heat the oil and then add the chicken. Season with a pinch of salt. Allow to brown on one side before flipping and browning the other. Cook for 4-5 minutes per side, or until no longer pink.
When the chicken is done, add the broccoli and cover the pan. Allow 5-10 minutes to steam until the vegetables are soft. If you want to keep the chicken from browning too much, give the pan a couple stirs. Broccoli is ready when it can be punctured easily with a knife and is still brilliant green.

Prepare the buffalo sauce in the meantime. 2 tablespoons butter,

2 teaspoons hot sauce,

whisked together
Toss the chicken and broccoli with the sauce to evenly cover everything.
Serve with ordinary rice or cauliflower rice.
* Make sure the broccoli florets aren’t too big and that they’re all the same size. This will help them to cook faster and ensure that they are all done at the same time. **If cooking the chicken on a non-stick pan, I would recommend using a little oil. Otherwise, it may cling to the bottom of the pan.

Increase the amount of hot sauce you use if you want additional sauce. This quantity coats everything completely but doesn’t leave much sauce leftover. **** If you’re following a paleo or Whole 30 diet, replace butter with coconut oil or ghee.