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
Nutrition per serving
592Calories
42.4gProtein
41.5gFat
12.6gCarbs
3.8gSugar
5.5gFiber
1841mgSodium
222mgChol
14.9gSat Fat
low-carb
gluten-free
protein-rich
high-fiber
keto
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
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g boneless chicken thigh, cut into bite-size pieces
- 6 tbsp6 tbsp hot sauce
- 2 tbsp2 tbsp butter
- 11 oz311g cauliflower rice
- 22 celery stalk
- 3.6 oz100g avocado
- 2 oz56g blue cheese, crumbled
- 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
