Buffalo Chicken Cauliflower Bowls

Ingredients

• 1/2 lb chicken breast

• 3 tbsp buffalo sauce

• 1 1/2 cup cauliflower florets

• 1/3 cup nonfat plain Greek yogurt

• 1 tbsp avocado oil

• 1/2 1.5oz organic ranch dressing mix

• 1 cup dry white rice

Instructions

1. Rinse rice in a fine-mesh sieve until water runs clear. Add to a pot with 2 cups of water or broth. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Turn off the heat and let the rice sit for 5–10 minutes (covered). Fluff with a fork.

2. Slice the chicken breasts into strips and toss with 2 tablespoons of buffalo sauce. Heat a pan over medium-high heat. Once hot, add the buffalo chicken and cook for about 4-5 minutes per side, or until browned and cooked through. Remove the chicken from the pan and toss with the remaining buffalo sauce.

3. To the same pan, add the cauliflower florets. Reduce the heat to low, cover, and steam for about 8 minutes, tossing halfway through to prevent burning. The cauliflower should be tender and easily pierced with a fork.

4. Whisk together the Greek yogurt, mayo, and ranch mix until smooth.

5. Distribute the rice, cauliflower, buffalo chicken, and ranch dressing (in ramekins, if possible) evenly among containers.

Serves: 2 Time: 30 minutes Calories: 523 Protein: 38g Carbs: 53g Fat: 17g