Low-carb buffalo chicken and cauliflower rice bowls take everyone’s favorite football food and turn it into a healthy dinner (or lunch).
Low-carb buffalo chicken with cauliflower rice is healthy football food
From September to February many of us are spending our weekends watching football. Which also means that we’re likely eating buffalo chicken dip, buffalo chicken wings, and anything else you can put buffalo sauce on.
Typically, buffalo sauce is reserved for party food: buffalo hot wings, chicken buffalo dip, even buffalo cauliflower “wings”.
But what about those of us who usually watch games at home in our pajamas while our husbands play video games and offer a supportive high five anytime our team scores a touch down?
We don’t have a room full of people to help us eat a crockpot full of wings. That’s where this recipe comes in.
These easy buffalo chicken and cauliflower rice bowls are a healthy meal that still tastes like traditional football food.
What you need to make buffalo chicken with cauliflower rice
Salt and pepper
Buffalo hot sauce
To make this an even easier recipe, feel free to use a rotisserie chicken (or even leftover chicken) instead of spending 35 minutes baking chicken breasts.
Another way to simplify is to make it the night before as I think this is a recipe that tastes best as leftovers.
Not a fan of cauliflower rice?
You can easily sub in with traditional rice, couscous, or even quinoa.
I’d just recommend adding in some roasted broccoli or other vegetable to round out the meal.
More healthy recipes to satisfy your buffalo sauce cravings
1lbchicken breaststo save time, can use leftover chicken or a rotisserie chicken
Pinchsalt and pepper
1head cauliflowerroughly chopped into florets
2tspcanola or avocado oil
½cupshredded cheddar cheese
½cupbuffalo hot saucesuch as Frank’s
3scallionsgreen part only, sliced
Optional: avocado to top
To cook chicken, preheat oven to 350F. While oven is preheating, place chicken breasts in a baking pan and drizzle with 2 tsp olive oil. Season with salt and pepper. Bake chicken for 35 minutes, or until cooked through. To save time, you can also use a rotisserie chicken or any leftover cooked chicken.
While chicken is cooking, place cauliflower florets in a food processor and pulse until they look almost like couscous or short-grain rice. Set aside.
Add 2 tsp of canola or avocado oil to a medium skillet over medium-high heat. Add cauliflower and stir occasionally so that the bottom layer doesn’t burn. You want the cauliflower rice to get hot and soften slightly, about 10 minutes. Stir in cheddar cheese and cook until melted through. If waiting for chicken to be finished cooking, reduce heat to low and cover cauliflower to keep warm.
While cauliflower is cooking, place 1 Tbsp unsalted butter in a small saucepan over medium heat. Once butter has melted, add buffalo hot sauce and stir to combine. If sauce starts to bubble, turn heat down to a gentle simmer.
Once your chicken, cauliflower rice, and buffalo sauce are all cooked, toss chicken in buffalo sauce. Evenly distribute cauliflower rice and buffalo chicken between four bowls. Option to top with slice scallion stems. Enjoy!
*I added some avocado to my leftovers the other night and it was so good! Plus it’ll help cut down on the heat for any of you that aren’t crazy about spice 😉 Nutrition for 1/4 of recipe: 300 calories, 5g saturated fat, 9g carbohydrate, 3g fiber, 3g sugar, 33g protein
I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!
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Hi, I’m Kelli McGrane MS, RD! My mission is to show you that eating healthier doesn’t have to be complicated or restrictive. I believe getting to know your food is the first step to a healthy relationship with it. Follow along in my journey to learn all I can about ingredients and cooking with an emphasis on breakfast and sweet treats!
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