Buffalo Chicken Bowls with Cauliflower Garlic Rice
4 servings
| prepPreheat oven to 425°F / 220°C | |||
| 450 g chicken breast fillets, pounded thin | Marinate chicken 30 min–2 hr | Grill chicken until browned, 3–4 min per side | Slice chicken, assemble bowls & serve |
| 60 ml hot sauce | |||
| 30 g raw honey | |||
| 1 teaspoon garlic powder | |||
| 1 teaspoon paprika | |||
| 1 teaspoon salt | |||
| 1/2 teaspoon onion powder | |||
| black pepper to taste | |||
| 200 g white rice | Cook rice per package directions | ||
| 1 package / 300 g riced cauliflower | Roast cauliflower 425°F / 220°C, 20–30 min | ||
| 1–2 tablespoons / 15–30 ml extra virgin olive oil | |||
| salt to taste | |||
| cucumbers, sliced | |||
| cherry tomatoes, halved | |||
| dill dip or avocado cilantro dressing | |||
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