Easy Buffalo Chicken with Cauliflower Rice

These easy buffalo chicken and cauliflower rice bowls take everyone’s favorite football food and turn it into a healthy dinner (or lunch).
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Buffalo Sauce, Cauliflower Rice, Low-Carb
Servings: 4
Calories: 300kcal
Author: Kelli


  • 1 lb chicken breasts to save time, can use leftover chicken or a rotisserie chicken
  • 2 tsp olive oil
  • Pinch salt and pepper
  • 1 head cauliflower roughly chopped into florets
  • 2 tsp canola or avocado oil
  • ½ cup shredded cheddar cheese
  • 1 Tbsp unsalted butter
  • ½ cup buffalo hot sauce such as Frank’s
  • 3 scallions green 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