Recipe: Buffalo Chicken Cauliflower and Veggie Skillet
Sometimes, we’re just in the mood for a flavorful dish with a bold sauce, different textures… and ample vegetables, too! But also something that isn’t overly complicated to make. Is that too much to ask? Nope, it’s not!
Enter this protein and veggie-packed Buffalo Chicken Cauliflower and Veggie Skillet. Not quite fried rice, not quite classic buffalo chicken, this dish brings together some of the best of these familiar concepts into a unique and straightforward meal. It’s also a relatively quick dish to assemble, incorporating precooked chicken, pre-riced cauliflower, and a couple classic veggies to chop (but you could opt to buy these in the prepped section of the produce department, too!). If you’re looking for an easy weeknight meal where you can grab the ingredients and head home to prepare a hot and fresh meal in minutes, this is it!
Buffalo Chicken Cauliflower and Veggie Skillet
Serves 2
Ingredients
- 1 Tablespoon butter
- 1/2 onion chopped
- 2 medium carrots, chopped
- 1/2 cup buffalo sauce, plus more for serving, if desired
- 8-10 oz cooked chicken breast (leftover, rotisserie chicken, or thawed precooked slices)
- 1 cup frozen peas, thawed
- 1 small head of cauliflower, made into “rice” in food processor, about 5 cups (see tip below)
- Handful of chopped cilantro or green onions, optional for serving
Directions
- Heat a large skillet on medium and add butter.
- Add onion and carrots, cook until fragrant (about 5-7 minutes).
- While onions cook, mix together buffalo sauce and chicken in a medium bowl and let it ‘marinate’ for a few minutes.
- Add peas and cauliflower to the skillet, stirring to combine with onion and carrots. Sauté for 2 minutes.
- Lastly, add the chicken and buffalo sauce, folding it to thoroughly coat all ingredients with sauce. Cook an additional 3-4 minutes, or until heated through and cauliflower is tender (but not soggy).
- To serve, divide the skillet mixture between 2 plates and top with chopped cilantro or green onions and additional buffalo sauce, if desired.
Swaps
- For the cauliflower: 1.5 C cooked rice or quinoa
- For the shredded chicken: Ground chicken or turkey (cooked separately/in advance) or crumbled tempeh
TIP: We recommend fresh cauliflower rice over frozen riced cauliflower (for the texture in this dish). ‘Pre-riced’ is often available in the produce section, if desired, for time savings!
Recipe modified from Buffalo chicken cauliflower fried rice