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Homemade Buffalo Chicken and Broccoli Bowls recipe photo

Buffalo Chicken and Broccoli Bowls

A quick, spicy buffalo chicken with tender broccoli served over cauliflower rice for a lighter bowl.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • large skillet or sauté pan with lid
  • food processor (for cauliflower rice)
  • Measuring Spoons
  • Measuring cup
  • Spatula or tongs
  • small saucepan or microwave-safe bowl (for melting butter)

Ingredients
  

  • 1 head cauliflower cut into florets (for cauliflower rice)
  • 1 tablespoon olive oil for cauliflower
  • salt to taste (used for cauliflower and chicken)
  • pepper to taste (used for cauliflower and chicken)
  • 1 pound boneless skinless chicken thighs cut into bite-sized pieces
  • about 1 pound broccoli cut into small to medium florets (about two large crowns)
  • 1 tablespoon oil for the pan, optional (use if pan is not nonstick)
  • 1/4 cup hot sauce Frank's RedHot recommended
  • 2 tablespoons butter melted (sub coconut oil or ghee for paleo/Whole30)

Instructions
 

  • Prepare the cauliflower rice: trim cauliflower and cut into florets.
  • Working in batches, pulse the florets in a food processor until they resemble grains of rice (about 20 short pulses); avoid overprocessing.
  • Heat a skillet over medium heat with 1 tablespoon olive oil. Add the cauliflower rice, season with salt and pepper, and sauté until tender, about 5–8 minutes. Transfer to a bowl and keep warm.
  • In the same (or a second) large skillet with a lid, heat 1 tablespoon oil over medium-high heat if using. Add the chicken pieces, season lightly with salt, and cook until browned on one side, then turn and cook until no longer pink, about 4–5 minutes per side.
  • Add the broccoli florets to the pan with the cooked chicken, cover, and steam until tender but still bright green, about 5–10 minutes; stir once or twice to prevent excessive browning.
  • Make the buffalo sauce: melt 2 tablespoons butter and whisk together with 1/4 cup hot sauce until combined.
  • Pour the sauce over the chicken and broccoli and toss to coat evenly.
  • Serve the buffalo chicken and broccoli over the prepared cauliflower rice (or regular rice if preferred).

Notes

  • Cut broccoli into even, small florets so they cook evenly.
  • Use a little oil if your pan is not nonstick to prevent sticking.
  • Increase hot sauce for a saucier result.
  • Substitute coconut oil or ghee for butter to make it paleo/Whole30 compliant.