Ingredients:
- 1 head cauliflower
- 1 tbsp olive oil
- salt
- pepper
- 1 pound boneless, skinless chicken breast, cut into bite size pieces
- 1 large head of broccoli
- olive oil
- 1/4 cup Frank's Red Hot
- 2 tbsp ghee, melted
Instructions:
1. To make the cauliflower rice, cut the cauliflower into small florets. Use small batches and put cauliflower into a food processor. Process for just a few seconds until the cauliflower resembles grains of rice. Repeat with as many batches as you need to process the whole head. (*be careful not to over-pulse or you will have cauliflower mash)
2. Heat a large skillet over medium heat with olive oil. Add the cauliflower rice and season with salt and pepper. Saute for about 5-7 minutes.
3. Meanwhile, heat olive oil in another skillet or large saute pan over medium high heat. Add chicken and season with a little salt and pepper. Allow to cook until browned, about 5-7 minutes.
4. When the chicken is cooked, add the broccoli to the pan and cover. Allow it to steam until the broccoli is tender, between 5-10 minutes. You can stir it a few times if necessary. Cook until broccoli is easily pierced with a fork and has turned bright green.
5. Prepare the buffalo sauce in a small bowl by mixing the Frank's and the melted ghee. Pour the sauce over the chicken and broccoli mixture and stir to incorporate.
6. Serve chicken and broccoli over cauliflower rice. Be sure to spoon any sauce drippings over the rice as well for extra flavor.
