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Buffalo Grilled Chicken & Cauliflower Rice

[fusion_text]This meal has become a weekly staple in our home. It is easy to make, and I am proud to say I have converted my picky husband from Rice-A-Roni to this flavorful cauliflower rice! I always make extra chicken because this is even better the next day for lunch. Sub the chicken for shrimp (just steam before sauteeing in the sauce) and you have a whole new dish!

 

Cauliflower Rice

ingredients:

  • 1 large head of organic cauliflower
  • 1 medium sweet onion, diced
  • 4 cloves garlic, minced
  • 2 Tablespoon organic grass-fed butter
  • 1/2 cup fresh parsley (or 1 teaspoon dried)
  • salt and pepper, to taste
  • drizzle of olive oil, optional

 

directions:

Wash and dry the cauliflower and chop into sections, removing the greens and large stem. In a food processor (I use a mini prep) pulse the cauliflower until it turns into a rice consistency and set aside. Meanwhile, sauté garlic and onions in butter in a large cast iron skillet (or regular skillet). Once the onions start to caramelize add the cauliflower and parsley, salt and pepper. Saute it together for about 10 minutes on medium-high heat, then place a lid on the “rice” and let it simmer on low heat for an additional 5-10 minutes. Finish off with some olive oil if desired.

Buffalo Grilled Chicken

ingredients:

  • 1 pound boneless, skinless chicken cutlets
  • 2-4 TBSP grass-fed butter
  • 2-4 TBSP Frank’s Red Hot Sauce
  • salt and pepper, to taste
  • clean cooking fat of choice for greasing the grill

directions:

Season chicken breast with salt and pepper. Grease your grill pan or grill with a clean fat source. Grill chicken until cooked to your liking. Place butter and hot sauce in a pan and melt. Place chicken in pan on very low heat and allow it to soak up the liquid  on both sides. Serve over cauliflower rice, pour excess sauce from pan on top.[/fusion_text]

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