# Components:
→ Buffalo Chicken
01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
02 - 2 tablespoons olive oil
03 - 1/3 cup buffalo hot sauce
04 - 1 tablespoon unsalted butter, melted
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - Salt and pepper to taste
→ Cauliflower Rice
08 - 1 medium head cauliflower, riced (approximately 1.3 lbs)
09 - 1 tablespoon olive oil
10 - 1/4 teaspoon garlic powder
11 - 1/4 teaspoon onion powder
12 - Salt and pepper to taste
→ Toppings
13 - 1/2 cup celery, thinly sliced
14 - 1/2 cup carrots, julienned
15 - 1/4 cup red onion, finely diced
16 - 1/4 cup crumbled blue cheese or feta, optional
17 - 2 tablespoons fresh chives or green onions, chopped
→ Ranch Drizzle
18 - 1/4 cup sour cream
19 - 2 tablespoons mayonnaise
20 - 1 tablespoon lemon juice
21 - 1 tablespoon fresh dill, chopped or 1/2 teaspoon dried
22 - 1/2 teaspoon garlic powder
23 - Salt and pepper to taste
24 - 1 to 2 tablespoons water, as needed to thin
# Directions:
01 - In a small bowl, combine sour cream, mayonnaise, lemon juice, dill, garlic powder, salt, and pepper. Gradually add water to reach desired drizzling consistency. Set aside.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken pieces and season with salt, pepper, garlic powder, and smoked paprika. Sauté for 5 to 6 minutes until golden and cooked through. Reduce heat to low, add buffalo sauce and melted butter, toss to coat, and cook 1 to 2 minutes more. Remove from heat.
03 - While chicken cooks, heat 1 tablespoon olive oil in a separate large skillet over medium heat. Add riced cauliflower, garlic powder, onion powder, salt, and pepper. Sauté for 4 to 5 minutes until tender but not mushy.
04 - Divide cauliflower rice among four bowls. Top each with buffalo chicken, celery, carrots, and red onion. Drizzle generously with ranch dressing and sprinkle with blue cheese and chives or green onions.
05 - Serve immediately, garnished as desired.
