Buffalo Chicken and Broccoli Sweet Potato Bowls

This meal was incredibly easy to make and it turned out tasting delicious! I've been making this similar Buffalo Chicken​ meal every other week lately, so it was slightly refreshing to at least not have a shredded buffalo chicken meal. However, yes, both taste incredibly similar. This one though is all done in one pan on the stove top, so if you don't want to do the slow cooker or pressure cooker buffalo chicken then give this one a try! The recipe also calls for cauliflower rice, which I clearly did not make. Instead, I paired this with the basic sweet potato! I got really lazy with the sweet potato this time around though and simply threw 8 lbs of peeled sweet potato in the Instant Pot, added 1 cup of water, and set to manual for 25 minutes. Once it was done, I let the sweet potatoes sit in the strainer to drain the excess water while I made the chicken, and that was literally all I did to the sweet potatoes. No added spices or fat whatsoever, so basically just a boiled sweet potato. This is another easy way to bulk make a lot of plain sweet potato, and have it ready to dress up as you want throughout the week. Anyways though, this was an easy meal to throw together for the week and one that I really enjoyed eating!​

Buffalo Chicken and Broccoli Bowls
Ingredients:
For Cauliflower Rice

• 1 head cauliflower
• 1 tablespoon olive oil
• salt
• pepper

For Buffalo Chicken and Broccoli

• 3 pound boneless skinless chicken thigh, cut into bite sized pieces
• 1-2 pound of broccoli, cut into small to medium florets* (I used two large crowns)
• 2 tablespoon oil (for the pan, optional)**
• 1 cup hot sauce (I used PaleoChef Wing Sauce)***
• 2 Tablespoons ghee or coconut oil
• salt
• pepper

Directions:
To make the Cauliflower Rice

1. Cut cauliflower into medium to small sized florets, removing the green leaves and any tough stem.
2. Working in batches, place florets into the food processor and don't fill the bowl more than halfway. Pulse until the cauliflower resembles grains of rice, about 20 pulses. Try not to over process or you will have cauliflower mash!
3. Heat a skillet or saute pan over medium heat with olive oil. Add cauliflower and season with salt and
4. pepper. Saute until tender 5-8 minutes.

To make the Buffalo Chicken and Broccoli

1. Heat a skillet or saute pan that has a lid over medium high heat. Add oil if using, and when hot add chicken. Season with just a little salt. Allow to cook on one side until browned, then turn and brown the other side. Cook until no longer pink, 4-5 minutes per side.
2. When chicken is cooked, add broccoli to the pan and cover. Allow to steam until tender 5-10 minutes. You can give the pan a stir a few times if you want to keep the chicken from browning too much. Broccoli is done when easily pierced with a knife and still bright green.
3. Meanwhile, prepare the buffalo sauce. Melt 2 tablespoons of ghee or coconut oil with the hot sauce and whisk to combine.
4. Pour the sauce over the chicken and broccoli, toss to coat everything in the sauce.
5. Serve over cauliflower rice or regular rice.

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Notes:
*Make sure the broccoli florets are not too large and are of even size. This will allow them to cook faster and also make sure that they are all done at the same time.
**If using a pan that is not non-stick, I would suggest using a little oil when cooking the chicken. Otherwise it may stick to the pan.
***If you prefer more sauce, just increase the amount of hot sauce you use. This amount makes enough to fully coat everything but doesn't leave much extra sauce.

Original recipe found here