Vegetarian Whole30 Buffalo Chicken Bowls
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp avocado oil
For the buffalo sauce
- ½ cup hot sauce (such as frank's redhot original — verify no additives)
- 3 tbsp ghee
- 1 tsp apple cider vinegar
- ¼ tsp garlic powder
For the cauliflower rice
- 1 large head cauliflower (about 2 lb), cut into florets
- 1 tbsp avocado oil
- ¼ tsp salt
For the dairy-free ranch
- ½ cup full-fat coconut milk
- 2 tbsp vegan mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- ½ tsp dried dill
- ½ tsp dried chives
- ¼ tsp garlic powder
- ¼ tsp onion powder
- salt and pepper to taste
For serving
- 3 stalks celery, thinly sliced
- 1 cup shredded carrots
- 2 green onions (green tops only), thinly sliced (optional)
Instructions
- 1
Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater. Set aside.
- 2
Pat the chicken breasts dry and season all over with the garlic powder, onion powder, smoked paprika, salt, and black pepper. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add the chicken and sear undisturbed for 5–6 minutes, until the underside is golden and releases easily from the pan. Flip and cook for another 5–6 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a cutting board and let rest for 5 minutes.
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