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Low Carb Buffalo Chicken Cauliflower Rice Bowls (Instant Pot friendly) Recipe
Prep Time
20 minutes
Total Time
30 minutes
Yield
6
servings
Ingredients
- 1½ pound Chicken breasts
- ½ cup Frank's Red Hot Sauce
- 2 tablespoons coconut oil
- 1 teaspoon sea salt
- 2 teaspoons whites vinegar
- ⅓ cup chicken stock
- 4 oz cream cheese
- 3 stalks celery stalk
- 1 carrot (shredded or chopped)
- 4 cups cauliflower rice
- 1 pinch crumbled blue cheese
Nutrition Info Per Serving
Serving Size
1 cup
Carbohydrates
4
g
Protein
29
g
Fat
17
g
Calories
289
Buffalo Chicken Cauliflower Rice Bowls bring together tender chicken breasts simmered in Frank's Red Hot Sauce and creamy cheese over a bed of cauliflower rice. This dish is a fantastic choice for meal prep or a quick weeknight dinner, offering just 4 carbs per serving. The combination of celery and carrots adds a crunchy freshness that contrasts nicely with the rich and spicy sauce. Each bite promotes low-carb and keto-friendly eating, which can support weight loss and metabolic health when integrated into your routine.
Instructions
- Combine (raw) chicken, Franks’, coconut oil, salt, broth, and vinegar in Instant Pot
- Set to Pressure Cook setting and set timer for 6 min
- Once 6 min are up, wait 5 min before quick releasing pressure (in the meantime, start sautéing the cauliflower rice)
- Remove chicken and shred, return to pot
- Add carrots, celery, and cream cheese
- Turn on sauté function and sauté on medium for 8-10 min, stirring frequently
- Serve over cauliflower rice with crumbled blue cheese or gorgonzola on top
- Combine (raw) chicken, Franks’, coconut oil, salt, broth, and vinegar in a pot
- Bring to a simmer, cover, and cook on low for 25 min until chicken is fully cooked
- Remove chicken from pot and shred, return to pot (in the meantime, start sautéing the cauliflower rice)
- Add carrots, celery, and cream cheese and cook on medium heat for 8-10 min, stirring frequently
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