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Buffalo Chicken Beef Bacon Cauliflower Rice Bowls Recipe

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Experience a delightful fusion of spicy buffalo chicken, crispy beef bacon, and fluffy cauliflower rice in these satisfying bowls. Perfect for a cozy night in, this dish is packed with bold flavors and textures that will leave you craving more.

Ingredients

Scale
  • 1 lb (450 g) boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup (120 ml) buffalo sauce (such as Frank's RedHot)
  • 4 slices of bacon, chopped
  • 1 medium head of cauliflower (about 2 lbs or 900 g), riced or 4 cups pre-packaged cauliflower rice
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup (120 ml) ranch or blue cheese dressing
  • ¼ cup (30 g) green onions, chopped (for garnish)
  • ¼ cup (30 g) crumbled blue cheese (optional)

Instructions

  1. Start by preparing the chicken. In a bowl, combine the boneless chicken breasts with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss well to coat the chicken evenly. Set aside for about 10 minutes to marinate.
  2. While the chicken is marinating, chop the bacon into small pieces. In a large skillet over medium heat, add the chopped bacon. Cook for about 5-7 minutes until crispy, stirring occasionally to ensure even cooking. Once done, use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving the bacon grease in the skillet.
  3. In the same skillet with the bacon grease, add the marinated chicken breasts. Cook for approximately 6-8 minutes on each side until the chicken is golden brown and cooked through (internal temperature should reach at least 165°F or 75°C). If the chicken starts to brown too quickly, reduce the heat to medium-low.
  4. Remove the chicken from the skillet and let it rest for about 5 minutes before shredding it with two forks. Once shredded, return the chicken to the skillet and pour in the buffalo sauce. Toss to coat the chicken thoroughly in the sauce and heat through for an additional 2-3 minutes.
  5. Next, prepare the cauliflower rice. In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds or until fragrant. Then, add the riced cauliflower, salt, and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly golden.
  6. To assemble your buffalo chicken beef bacon cauliflower rice bowls, start with a generous scoop of cauliflower rice as the base. Top it with the buffalo chicken, then sprinkle the crispy bacon on top. Drizzle with ranch or blue cheese dressing and finish with chopped green onions and crumbled blue cheese if desired. Serve immediately and enjoy!

Nutrition

Keywords: To avoid overcooking the chicken, use a meat thermometer to check the internal temperature. This ensures it remains juicy and tender while preventing dryness. For a spicier kick, you can add extra buffalo sauce to the chicken or mix in some red pepper flakes while cooking the cauliflower rice.

Find it online: https://mamablueberry.com/buffalo-chicken-beef-bacon-cauliflower-rice-bowls-recipe/