Makes 6 servings
Having premade shredded chicken on-hand puts you ahead of the game with dinner prep. Heat it ahead of time, toss with sauce and all you have left to do is cook your favorite vegetables on the stovetop.
4 cups cooked, shredded chicken breast
¾ cup Buffalo sauce
¼ cup chicken bone broth
3 tablespoons olive oil, divided
2 teaspoons hot sauce
2 tablespoons erythritol sweetener (such as Swerve)
20 ounces frozen cauliflower rice
3 tablespoons garlic, minced
Salt, to taste
Cracked black pepper, to taste
1/3 cup crumbled blue cheese, for garnish
1. Combine Buffalo sauce, bone broth, 2 tbsp. olive oil, hot sauce, and sweetener in a large bowl and whisk together. Add chicken and toss to coat.
2. Heat remaining 1 tbsp. olive oil in a frying pan over medium heat. Add cauliflower rice and garlic, and sauté for about 5 minutes, or until tender. Season with salt and pepper to taste.
3. Divide cauliflower among 6 bowls, and top each with shredded chicken and sauce. Crumble blue cheese over the top of each and serve while hot.
NUTRITIONAL INFORMATION PER 1 SERVING
CALORIES (KCAL): 323 KCAL
CARBS: 17 G
SATURATED FAT: 3.163 G
CHOLESTEROL: 93 MG
PROTEIN: 31.19 G
POTASSIUM: 741 MG
SODIUM: 1350 MG
IRON: 1.22 MG
This AMAZING Recipe can be found in my Keto For Life Cookbook here