Whole30 Buffalo Chicken & Cauliflower Rice Bake | Min Yx Games Whole30 Buffalo Chicken & Cauliflower Rice Bake | Min Yx Games
Paleo

Whole30 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…

Ingredients   [ For 4 to 5 people ]    [   Preparation time : 12 minute  –  Cooking time : 15 minutes  ]

  • 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

Sauce

  • 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

Preparation Method

  1. Preheat oven to 350F.
  2. Blend all ingredients for the sauce by hand or in a blender.
  3. Layer shredded chicken (see notes for how to cook chicken) and cauliflower rice into an 8″ by 8″ baking dish and cover with sauce.
  4. Bake on 350F for 50-60 minutes until golden and crispy on the edges.
  5. Dip with vegetables, chips, or add to a baked potato or sandwich.

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