American · Dinner
Buffalo Chicken Bowl
Pan-seared chicken thigh tossed in a buttery hot-sauce buffalo glaze, served over cauliflower rice with celery, avocado, crumbled blue cheese, and a cooling sour-cream drizzle. Sliced scallion finishes the bowl. Low-carb throughout, with cauliflower standing in for rice and no sugary sauces.
$5
15 minsPrep
18 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
592Calories
42.4gProtein
41.5gFat
12.6gCarbs
3.8gSugar
5.5gFiber
1841mgSodium
222mgChol
14.9gSat Fat
687mgPotassium
186mgCalcium
2.1mgIron
1.2mcgVitamin B12
18.5mgVitamin C
Goes well with
Dry Sparkling Water with Lime
local
Unsweetened Iced Tea
international
low-carb
gluten-free
protein-rich
high-fiber
keto
Instructions
1
Prep
Pat chicken thigh dry, season with salt and pepper, thinly slice celery and scallions, and cut chicken into bite-size pieces.
2
Sear
Heat olive oil in a skillet over medium-high for 7 to 8 minutes, turning chicken until edges are deep golden and juices run clear.
3
Sauté
Push chicken aside and add cauliflower rice to the skillet over medium heat, cooking 4 minutes until tender and raw smell fades.
4
Glaze
Lower to medium, add butter and hot sauce to chicken, toss 2 minutes until butter melts into a glossy clinging glaze.
5
Plate
Spoon cauliflower rice into bowl, top with glazed chicken, celery, avocado, scatter blue cheese and scallions, drizzle sour cream, serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g boneless chicken thigh
- 6 tbsp6 tbsp hot sauce
- 2 tbsp2 tbsp butter
- 11 oz311g cauliflower rice
- 22 celery stalk
- 3.6 oz100g avocado
- 2 oz56g blue cheese
- 2 tbsp2 tbsp sour cream
- 44 scallions
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
