Creamy Buffalo Chicken Cauliflower Rice Bake
Creamy dairy free buffalo chicken and cauliflower rice bake. Perfect for dipping veggies, chips, or loading on a baked potato! This “cheesy” creamy dip makes the perfect lunch when paired with a handful of carrot sticks! Paleo, whole30, and gluten free.
I don’t watch football.
And I didn’t tune into the super bowl.
And buffalo dip has a reputation of being a football/game-day, finger food.
But all that goes out the window, because I do none of the above!
But, I still have the need for this dip in my life! It’s creamy, dairy free, and taste like it has cheese, so basically, I’m so there it’s not even funny.
Lunch today looked like a giant plate of veggie slices and a scoop of this creamy buffalo dip, made with chicken, cauliflower rice, and a whole lot of spicy dairy free buffalo cream sauce!
buffalo chicken- how to
This stuff though! It’s spicy, creamy, packed with buffalo flavor, and incredibly easy to make! If you don’t have cooked shredded chicken on hand, no worries bro! You can make it EASY at home in 15 minutes!!
How to make shredded chicken: Bring a medium/large pot of water to a boil and add 1 teaspoon sea salt.
Add chicken breasts to boiling water and simmer for 15-30 minutes until cooked through (no pink left!).
Then remove chicken from water and shred between two forks.
Viola!
Shredded chicken.
SO easy, right!?
Now, let the buffalo-veggie-or-chip-cheesey-sauce-dipping commence!
My sister and I have been doing a clean eating challenge this month.
I know, you’re thinking, isn’t paleo clean eating???
Well, yassss….
but I like to bake cookies, you guys.
And I love my vegan cheesecake bites!
And I love tahini, and almond butter, AND ALMOND BUTTER!
By the spoonful!
So, we decided to keep it strictly protein, veg, and fruit this month and see how we fare. 🙂
Wish us luck!
What I realized is this: protein, protein, vegetables, and you know… more protein and vegetables.
Basically, make sure you always have both on hand; preferably in an already prepared style that tastes like something edible and delicious, to avoid any childlike outbursts of tears and tantrum like behavior, due to lack of food. 🙂
Buffalo chicken dip got me covered.
So, whether you are watching a football game or only eating rabbit food for the month of February, this buffalo dip will do the trick! 🙂
Tasty, yummy, healthy, and yes- vegetables and protein.
*Pro tip! Store your leftovers in these glasslock containers for future munchings.
- 3 cups (2 chicken breasts) cooked shredded chicken breast *see recipes notes for how to make
- 16 oz cauliflower rice can be exchanged for more chicken
- 3/4 cup full fat coconut milk use Chaokoh brand for thick and creamy results!
- 1/2 cup paleo mayonnaise I use Primal Kitchen
- 1/2 cup Frank's Hot sauce
- 3 tablespoons ranch seasoning homemade for whole30
- 1 tablespoon coconut aminos
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon garlic
- 1/4 teaspoon smoked paprika
Info |
Cook Time | 1 hour |
Prep Time | 10 minutes |
Servings |
servings
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How to make shredded chicken: Bring a medium/large pot of water to a boil and add 1 teaspoon sea salt. Add chicken breasts and simmer for 15-30 minutes until cooked through (no pink left!). Then remove chicken from the water and shred between two forks.
Recipe Notes
How to make shredded chicken: Bring a medium/large pot of water to a boil and add 1 teaspoon sea salt. Add chicken breasts and simmer for 15-30 minutes until cooked through (no pink left!). Then remove chicken from the water and shred between two forks. |
Ingredients
Sauce
|
- Preheat oven to 350F.
- Blend all ingredients for sauce by hand or in a blender. Layer shredded chicken (see notes for how to cook chicken) and cauliflower rice into a 8" by 8" baking dish and cover with sauce.
- Bake on 350F for 50-60 minutes until golden and crispy on the edges. Dip with vegetables, chips, or add to a baked potato or sandwich.
Nutrition Facts
Creamy Buffalo Chicken Cauliflower Rice Bake
Amount Per Serving
Calories 361
Calories from Fat 252
% Daily Value*
Total Fat 28g
43%
Saturated Fat 10g
50%
Polyunsaturated Fat 12g
Monounsaturated Fat 5g
Cholesterol 42mg
14%
Sodium 1429mg
60%
Potassium 152mg
4%
Total Carbohydrates 8g
3%
Dietary Fiber 4g
16%
Sugars 2g
Protein 15g
30%
Vitamin A
15%
Vitamin C
62%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2000 calorie diet.
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Should the cauliflower rice be cooked first or put it into the dish raw?
Hi Malea, it’s put in raw- then cooked with the whole dish.
Hi there! Does the chicken have to be shredded do you think? Or could it work with diced/chopped pieces of chicken as well?
Hi Emily, chopped chicken could totally work too! 🙂
Also, do you just pour the sauce on and leave it? Or do you mix the sauce around to cover the rice/chicken completely. Thanks! 🙂
Hi Emily, you can do either or- I usually just pour the sauce over it. 🙂
Is the calorie content for the whole dish or per serving?
It’s per serving.
Hi there! I was hoping to make this tomorrow but I cannot find coconut aminos anywhere!! Do you think it would alter the recipe drastically if I didn’t add the aminos? Or should I wait to make the recipe another time when I do have them/find them?!
Hi Emily, you can totally get away not using it. 🙂
I would like to try this, but i can’t seem to find the recipe for the Ranch seasoning. When I click on the link, it takes me to another page, but only with the buffalo cauliflower recipe. Can you help?
Hi Emily, either of these will work: http://amzn.to/2GfjX0A or http://amzn.to/2Fsl3ZN
Hi! Question — I have precooked shredded chicken, would it be okay if I used that? Should I cook it at a lower temp or for shorter?
Hi Melanie, you could use that. I would just cook the peppers until they are soft enough to eat- or to your liking. 🙂 You could also grill the peppers before hand if you wanted?
Hi, what can I use to replace the full fat coconut milk? Thank you
Hi Aja, you can’t really- unless you use dairy, because it will become really thin using another kind of milk. You can sub for mayo, but I can’t tolerate that much mayo, so its up to you.
Hi! My daughter has an egg allergy … any substitute for the mayo? Thanks!
Hi Jen, not sure, I haven’t tried subbing it- you could try more coconut milk with 1-2 tbsp tapioca starch to thicken it?
Hi Kaylie, can I substitute coconut milk for coconut creamer? Thanks!
Hi Michelle, I don’t think so, coconut creamer is sweetened usually and that would taste weird, plus it’s not as thick of a consistency, so it won’t have the same consistency when cooked.
I just made this for dinner tonight, and it was delicious! Put it on top of baked sweet potato, and had cucumber slices to dip in it, too. I didn’t have any Frank’s (and even if I did I thought it would be too spicy for my 3 year old) so I took a chance and subbed paleo ketchup for the hot sauce and it totally worked! This will certainly be a go-to from now on. Thank you!
Great to hear Renate! Thanks for sharing. 🙂
Is full fat coconut milk canned or boxed? I’m not sure which one I’m supposed to buy for the recipe
The coconut milk is canned- full fat! 🙂