Buffalo Cauliflower Shredded Chicken

Description

If you mix this with a lot of cauliflower rice and cut out a lot of the butter from traditional buffalo sauce (already incorporated into the recipe below) this makes for a very tasty healthy meal. You can easily adjust ratios. We've made it with the same amount of chicken with 3 large heads of cauliflower, 2 large onions, and 4 cups of rice before for a huge pot with lots of leftovers.

Buffalo Cauliflower Shredded Chicken
Ingredients
  • 4lb chicken (6 very large breasts)
  • 3 frozen bags cauliflower rice (200 calories total)
  • 4 tbsp butter
  • 1 + 1/2 cup Frank's red hot sauce
  • Salt
  • onion powder
  • garlic powder
  • Worcestershire sauce
  • 2 cups uncooked rice
  • 4 cups chicken stock
Directions
  1. Cook chicken however you like (we use frozen chicken breasts from Costco and Sous vide at 150F for 3 hours from frozen)
  2. Shred chicken in stand mixer with 2Tbs butter and salt, garlic powder, onion powder, add in 1 cup franks red hot sauce (I have to do it in a few batches. I add plenty of seasoning just by eye)
  3. Put cauliflower rice in a large pot on the stove with 2Tbs butter, some salt, onion powder (or real chopped onions), garlic powder, and Worcestershire sauce, stir and cook to desired level
  4. In separate pot, cook rice in 4 cups of chicken stock. Simmer until rice cooked through.
  5. Add chicken and 1/2 cup more hot sauce and stir all together