American · Dinner
Buffalo Chicken Bowl (Keto)
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
Instructions
1
Prep
Pat the chicken pieces dry, then thinly slice the celery and scallions and season the chicken with the salt and black pepper.
2
Sear
Heat the olive oil in a skillet over medium-high and cook the chicken 7 to 8 minutes, turning, until the edges are deep golden and juices run clear.
3
Saute
Push the chicken aside and add the cauliflower rice to the same skillet over medium heat, cooking 4 minutes until tender and the raw smell fades.
4
Glaze
Lower to medium, add the butter and hot sauce to the chicken and toss 2 minutes until the butter melts into a glossy clinging glaze.
5
Plate
Spoon cauliflower rice into a bowl, top with glazed chicken, celery, and avocado, scatter blue cheese and scallions, drizzle sour cream, and serve warm.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g boneless chicken thigh, cut into bite-size pieces
- 3 tbsp3 tbsp hot sauce
- 1 tbsp1 tbsp butter
- 5.3 oz150g cauliflower rice
- 11 celery stalk
- 1.8 oz50g avocado
- 1 oz28g blue cheese, crumbled
- 1 tbsp1 tbsp sour cream
- 22 scallions
- 1 tbsp1 tbsp olive oil
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper