Ingredients
For the buffalo chicken:
1 lb skinless boneless chicken breasts
1 red pepper diced
1/4 cup Franks buffalo sauce
1 tbsp lime juice
2 tbsp honey
2 tbsp no salt added chicken broth
1 tsp garlic powder
1 tsp chili powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp salt
1/4 tsp pepper
To prepare the brown rice:
1/2 cup dry brown rice
2 cups chicken broth
Lime juice
To prepare the cauliflower.
1 medium-sized head of cauliflower cut into florets (about 6 cups chopped)
3 tbsp. Olive oil
3 garlic cloves minced
1/2 tsp salt
1/4 tsp pepper
Instructions
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Start by placing the chicken breasts in your slow cooker along with the diced red pepper.
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In a small bowl, mix together the ingredients for the buffalo sauce. Set aside a quarter of the sauce.
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Pour the remaining sauce over the chicken breasts and flip the chicken until it’s coated in sauce.
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Cook on high for 3-4 hours or on low for 6-8 hours.When it's all finished cooking, shred the chicken using two forks.
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Meanwhile prepare the rice according to package instructions.
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For the cauliflower, preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper for easier clean up.
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In a large bowl, place the cauliflower florets, olive oil, minced garlic, dried parsley, salt and pepper. Toss until ingredients are evenly distributed and cauliflower is coated lightly in oil.
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Dump the cauliflower florets on the prepared baking sheet.
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Bake for 25-30 minutes, flipping halfway through. The cauliflower should be lightly golden on the edges.
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Evenly divide the buffalo chicken, rice and roasted cauliflower between four containers.
Recipe courtesy
of hauteandhealthyliving.com!
