Description
This Keto Buffalo Chicken Cauliflower bowl is a flavorful low-carb meal combining tender buffalo chicken with savory cauliflower rice, fresh crisp veggies, and a creamy ranch drizzle. Perfect for anyone seeking a spicy, satisfying dinner that’s both keto-friendly and deliciously balanced.
Ingredients
Scale
Buffalo Chicken
- 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1/3 cup buffalo hot sauce
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Cauliflower Rice
- 1 medium head cauliflower, riced (approximately 1.3 lbs)
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Vegetable Toppings and Garnish
- 1/2 cup celery, thinly sliced
- 1/2 cup carrots, julienned
- 1/4 cup red onion, finely diced
- 1/4 cup crumbled blue cheese or feta, optional
- 2 tablespoons fresh chives or green onions, chopped
Ranch Drizzle
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped or 1/2 teaspoon dried dill
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 to 2 tablespoons water, as needed to thin
Instructions
- Prepare Ranch Drizzle: In a small bowl, combine sour cream, mayonnaise, lemon juice, dill, garlic powder, salt, and pepper. Gradually add water a tablespoon at a time until you reach a smooth drizzling consistency. Set aside for later use.
- Cook Buffalo Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces and season with salt, pepper, garlic powder, and smoked paprika. Sauté for 5 to 6 minutes until the chicken turns golden brown and is cooked through. Reduce heat to low, pour in the buffalo hot sauce and melted butter, then toss the chicken to coat well. Cook for an additional 1 to 2 minutes to meld the flavors. Remove from heat and set aside.
- Prepare Cauliflower Rice: While the chicken is cooking, heat 1 tablespoon olive oil in a separate large skillet over medium heat. Add the riced cauliflower, garlic powder, onion powder, salt, and pepper. Sauté the cauliflower rice for 4 to 5 minutes until tender but still retaining some texture, avoiding mushiness.
- Assemble Bowls: Divide the cooked cauliflower rice evenly among four serving bowls. Top each with the buffalo chicken, sliced celery, julienned carrots, and diced red onion. Drizzle generously with the prepared ranch dressing and sprinkle with crumbled blue cheese or feta, along with chopped chives or green onions.
- Serve: Serve immediately for the best flavor and texture, optionally garnished with additional herbs or cheese as desired.
Notes
- Using chicken thighs will yield more tender and juicy meat, but chicken breasts work well too.
- You can substitute blue cheese with feta or omit it completely for a milder flavor.
- Adjust buffalo sauce quantity to your spice preference.
- Cauliflower can be riced fresh using a food processor or bought pre-riced for convenience.
- To keep keto-friendly, avoid adding any sugary sauces or ingredients.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
