Buffalo Chicken Bowls with Cauliflower Garlic Rice

• . Simply Nature Organic Thin Sliced Chicken Breast Fillets, pounded or cut in half lengthwise so they are flat and thin↗1 lb
• Burman's Hot Sauce↗0.25
• Specially Selected Raw Honey↗2
• garlic powder↗1
• paprika↗1
• salt↗1 teaspoon
• onion powder↗0.5
• black pepper to taste↗
• Simply Nature Organic White Rice↗1 cup
• package Season's Choice Riced Cauliflower1
• of Simply Nature Organic Extra Virgin Olive Oil↗1
• salt to taste↗
• cucumbers, sliced
• cherry tomatoes, halved↗
• Park Street Deli Dill Dip or avocado cilantro dressing

Step-by-step instructions

1. 1

   Marinate Chicken : Place chicken, buffalo sauce, honey, garlic powder, paprika, salt, onion powder, and black pepper in a bowl or bag. Place in the fridge to marinate for 30 minutes to 2 hours.

2. 2

   Cook Rice: Cook rice according to package directions.

3. 3

   Roast Cauliflower: Place cauliflower rice on a sheet pan. Drizzle with olive oil and sprinkle with salt. Roast at 425 degrees for 20-30 minutes until partially browned and a little roasty. Add roasted cauliflower rice to cooked rice. (Optional: season with garlic powder, lemon juice, parsley, or parmesan.)

4. 4

   Cook Chicken: Heat a grill pan over high heat. Add a little olive oil if needed, then add the marinated chicken pieces, discarding extra marinade. Cook for a few minutes on each side until nice and browned, and no longer pink on the inside. Remove from the pan and let rest for a few minutes.

5. 5

   Serve: Slice chicken and serve with a scoop of cauliflower rice. Top with sliced cucumber and tomato and a dollop of dill dip or ranch dressing. Yum!