Buffalo Chicken and Cauliflower Rice Bowl

Buffalo chicken is a delicious combination of hot sauce and blue cheese dressing we slather over fried chicken and encapsulate in a sub roll. While this meal is absolute heaven it is not exactly healthy or something we should be consuming every single day. Enter the buffalo chicken bowl: we’ve got the same hot sauce and blue cheese goodness but surrounded by veggies and chicken breast giving this classic a healthy glow up. The best part of this recipe is that it’s keto-friendly and gluten-free! Say hello to your new favorite weeknight buffalo chicken dinner.

Buffalo Chicken and Cauliflower Rice Bowl

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 2 hours and 15 minutes
  • Print


  • 1 lb boneless, skinless chicken breasts
  • 1 cup hot sauce
  • 3 tbsp olive oil
  • 12 oz cauliflower rice
  • ¾ cup blue cheese dressing
  • 4 cups romaine, chopped
  • 2 large carrots, cut in half and thinly sliced
  • 2 stalks celery, thinly sliced
  • 2 cups cherry tomatoes, sliced in half or quartered
  • ½ cup crumbled blue cheese
  • Several sprigs parsley, for garnish


Salt and pepper chicken breasts. Place chicken breast in a vacuum seal bag, add ½ cup hot sauce and 1 tbsp olive oil to the bag making sure chicken breasts are coated. Vacuum seal the chicken (here’s our DIY vacuum sealing guide). Place the chicken in a Suvie pan, cover with water and load into upper right cooking zone.

Place cauliflower rice in another Suvie pan.

Load into the upper left cooking zone. Fill reservoir, enter cook settings and cook now or schedule

My Cook > Multi-Zone

Protein: 155 degrees, 1 hour

Vegetable: 15 minutes

Starch: 0 minutes

During the cook, make the buffalo sauce by mixing together ¼ cup hot sauce with ½ cup blue cheese dressing, taste and adjust according to spiciness level preferred. Toss romaine with remaining ¼ cup blue cheese dressing (can use vinaigrette instead).

After cook drain water from chicken breasts and remove from bag. Drain any excess water from the cauliflower and toss with 2 tbsp olive oil, salt and pepper.

Return cauliflower to Suvie and broil for 8 minutes.

During the broil, shred the chicken and toss with the buffalo sauce.

After the broil, remove the cauliflower from Suvie. Cut chicken into slices against the grain. To assemble divide romaine between four bowls. Top with cauliflower, chicken, carrots, celery, and tomatoes. Finish with the crumbled blue cheese and sprigs of parsley. Add more hot sauce as desired.


Nutrition info per serving (4 serving per recipe): Calories 550. Total Fat 42g, Total Carbohydrate 14g, Total Sugars 8g, Protein 30g

CategoriesAmerican Chicken
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