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Buffalo Chicken and Cauliflower Bake

This Buffalo Chicken and Cauliflower Bake is the perfect healthy, weeknight meal. Low-carb and loaded with spice and flavor.

Course Dinner, Lunch, Main Course
Keyword buffalo chicken, buffalo sauce, cauliflower, chicken, chicken bake, easy recipe, green onions, healthy dinner, healthy dinner recipe, low carb
Servings 6

Ingredients

  • 2 Large Chicken Breast, cubed
  • 1 Large Cauliflower, broken into florets
  • 1/2 Yellow Onion, julienned
  • 10 Slices Fresh Mozzerella
  • 1 Cup Buffalo Sauce (I use Franks Original Buffalo Sauce)
  • 3 Tbsp Unsalted Butter
  • 1/2 Tsp Dried Parsley
  • 1/2 Tsp Onion Powder
  • 1/2 Tsp Garlic Powder
  • 2 Whole Scallions, sliced
  • Kosher Salt and Pepper to taste

Instructions

  1. Grease 13x9 glass baking dish with unsalted butter. Preheat oven to 350 degrees.

  2. Rinse cauliflower and cut into florets using a large chef knife. Boil cauliflower 5 minutes on stovetop. It should be slightly tender but not too soft. Drain and set aside.

  3. Sprinkle cubed chicken with onion powder, garlic powder, dried parsley, and a pinch of S&P and toss until coated. Brown cubed chicken in butter in an iron skillet or other large nonstick pan. Once brown, add onions and cook another 3-4 minutes until onions are slightly tender.

  4. Add cooked cauliflower to a large bowl and add 1/2 cup buffalo sauce. Stir until coated. Next add chicken and onions to the cauliflower mixture. Add additional 1/2 cup buffalo sauce and toss to coat.

  5. Pour chicken and cauliflower mixture into your 13x9 glass baking dish. Top evenly with fresh mozzarella slices. Bake 20 minutes or until bubbly and slightly golden brown on top.

  6. Top with sliced scallions and serve. Side suggestions: brown rice, quinoa, or bread. Also great served with a side of sliced avocado.