Keto Buffalo Chicken Cauliflower (Print Version)

Tender buffalo chicken on cauliflower rice with fresh veggies and tangy ranch drizzle, perfect for a flavorful keto bowl.

# Ingredient List:

→ Buffalo Chicken

01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
02 - 2 tablespoons olive oil
03 - 1/3 cup buffalo hot sauce
04 - 1 tablespoon unsalted butter, melted
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - Salt and pepper to taste

→ Cauliflower Rice

08 - 1 medium head cauliflower (about 1.3 lb), riced
09 - 1 tablespoon olive oil
10 - 1/4 teaspoon garlic powder
11 - 1/4 teaspoon onion powder
12 - Salt and pepper to taste

→ Toppings

13 - 1/2 cup celery, thinly sliced
14 - 1/2 cup carrots, julienned
15 - 1/4 cup red onion, finely diced
16 - 1/4 cup crumbled blue cheese or feta, optional
17 - 2 tablespoons fresh chives or green onions, chopped

→ Ranch Drizzle

18 - 1/4 cup sour cream
19 - 2 tablespoons mayonnaise
20 - 1 tablespoon lemon juice
21 - 1 tablespoon fresh dill, chopped
22 - 1/2 teaspoon garlic powder
23 - Salt and pepper to taste
24 - 1 to 2 tablespoons water as needed for consistency

# How to Make:

01 - In a small bowl, combine sour cream, mayonnaise, lemon juice, dill, garlic powder, salt, and pepper. Gradually add water until achieving desired drizzling consistency. Set aside.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken pieces and season with salt, pepper, garlic powder, and smoked paprika. Sauté for 5 to 6 minutes until golden and fully cooked through. Reduce heat to low, add buffalo sauce and melted butter, toss to coat evenly, and cook 1 to 2 minutes more. Remove from heat.
03 - While chicken cooks, heat 1 tablespoon olive oil in a separate large skillet over medium heat. Add riced cauliflower, garlic powder, onion powder, salt, and pepper. Sauté for 4 to 5 minutes until tender with slight firmness, avoiding mushiness.
04 - Divide cooked cauliflower rice evenly among four serving bowls. Distribute buffalo chicken over rice, then layer with celery, carrots, and red onion. Drizzle with prepared ranch dressing and garnish with blue cheese and fresh chives.
05 - Serve bowls immediately while components remain at optimal temperature. Adjust garnishes according to preference.

# Expert Advice:

01 -
  • It tastes indulgent and craveable without the guilt, so you'll actually stick to your goals instead of resenting them.
  • Takes barely 35 minutes from start to bowl, which means you can have dinner on the table faster than delivery would arrive.
  • Completely customizable based on what's in your fridge, so it never feels repetitive even when you make it twice in one week.
02 -
  • Don't skip reducing the heat after the chicken browns—high heat with buffalo sauce will burn it and make it taste acrid instead of balanced and spicy.
  • Pre-riced cauliflower from a package is fine in a pinch, but fresh cauliflower pulsed at home tastes infinitely better and only takes five minutes with a food processor.
03 -
  • If you're short on time, rotisserie chicken from the grocery store saves maybe ten minutes and tastes nearly as good—just toss it in the buffalo-butter mixture while it's warm.
  • The ranch tastes better the next day after the flavors have had time to meld, so making it ahead actually improves things instead of rushing it fresh.
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