Buffalo Chicken and Broccoli Bowls

Buffalo Chicken and Broccoli Bowl
Serves 4
This recipe is for those who are tired of salads for lunch everyday
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. For Cauliflower Rice
  2. 1 head cauliflower
  3. 1 tablespoon olive oil
  4. salt
  5. pepper
  6. For Buffalo Chicken and Broccoli
  7. 1 pound boneless skinless chicken thigh, cut into bite sized pieces
  8. about 1 pound of broccoli, cut into small to medium florets* (I used two large crowns)
  9. 1 tablespoon oil (for the pan, optional)**
  10. ¼ cup hot sauce (I used Frank's Red Hot)***
  11. 2 Tablespoons coconut oil
  12. salt
  13. pepper
Instructions
  1. To make the Cauliflower Rice
  2. Cut cauliflower into medium to small sized florets, removing the green leaves and any tough stem.
  3. Working in batches, place florets into the food processor and don't fill the bowl more than halfway. Pulse until the cauliflower resembles grains of rice, about 20 pulses. Try not to over process or you will have cauliflower mash!
  4. Heat a skillet or saute pan over medium heat with olive oil. Add cauliflower and season with salt and pepper. Saute until tender 5-8 minutes.
  5. To make the Buffalo Chicken and Broccoli
  6. Heat a skillet or saute pan that has a lid over medium high heat. Add oil if using, and when hot add chicken. Season with just a little salt. allow to cook on one side until browned, then turn and brown the other side. Cook until no longer pink, 4-5 minutes per side.
  7. When chicken is cooked, add broccoli to the pan and cover. Allow to steam until tender 5-10 minutes. You can give the pan a stir a few times if you want to keep the chicken from browning too much. Broccoli is done when easily pierced with a knife and still bright green.
  8. Meanwhile, prepare the buffalo sauce. Melt 2 tablespoons of butter with the hot sauce and whisk to combine.
  9. Pour the sauce over the chicken and broccoli, toss to coat everything in the sauce.
  10. Serve over cauliflower rice quinoa
Notes
  1. * Make sure the broccoli florets are not too large and are of even size. This will allow them to cook faster and also make sure that they are all done at the same time.
  2. **If using a pan that is not non-stick, I would suggest using a little oil when cooking the chicken. Otherwise it may stick to the pan.
  3. ***If you prefer more sauce, just increase the amount of hot sauce you use.This amount makes enough to fully coat everything but doesn't leave much extra sauce.
  4. ****If paleo or whole 30, use coconut oil or ghee instead of butter
Adapted from Fox and Briar
Adapted from Fox and Briar
Fitness Renegades http://fitnessrenegades.com/
About the author

Leah

In July of 2010, Leah decided to change her lifestyle and get in the best shape of her life. She joined a small fitness studio in the area, learned to manage her nutrition and worked out using weights and interval training and she achieved her first personal goal within a year. After that her personal goal was to continue decreasing her body fat and see visible muscle definition. Since joining Fitness Renegades she achieved this goal. Her passion for fitness and nutrition sparked her new career path as a Fitness and Nutrition Coach. She is a Certified Personal Trainer and Fitness Nutrition Specialist through NASM.


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