Whole30 Buffalo Chicken Cauliflower Rice Bowl



Whole30, Paleo, Gluten Free, Grain Free, and Dairy Free

If you want a quick and easy meal….this one is for you.  If you like wings but don’t have the time or energy this is for you.  If you want a one pot dish that is versatile and re-heats well for leftovers, this is the dish for you. SO delish!


  • 1 bag (12 oz ) of frozen riced cauliflower
  • 2 Tablespoons of avocado oil
  • 1 chicken breast (I had this meal prepped from this recipe- I had one chicken breast that I had not shredded yet) – Whole30 and Gluten Free Instant Pot Shredded Chicken
  • 1/2 cup of Compliant Hot Sauce – I like mine very spicy, adjust your sauce as you see fit.
  • 1 Tablespoons of chopped scallions
  • 3 stalks of celery cut into sticks


  1. Defrost the riced cauliflower.
  2. Heat up the avocado oil in a cast iron skillet and when hot, add the riced cauliflower.
  3. Stir allowing the cauliflower to cook through a bit for 5 minutes.  You will see little bits start to crisp up and get golden.
  4. Cube or Shred chicken breast.
  5. Add sauce and chicken to the riced cauliflower.  Cook on medium heat for 8-10 minutes.  Sauce will thicken up a little bit.
  6. Serve in bowl.  Add scallions to the top and serve with celery sticks.


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