Description
Easy buffalo chicken cauliflower bake with veggies, coconut milk, and gluten-free options. A creamy, spicy one-pan meal perfect for meal prep.
Ingredients
Scale
- 3-4 cups cooked and shredded chicken (see note)
- 1 large medium-head cauliflower, cut into 1-2 inch pieces
- 1 medum shallot, minced
- 4 garlic cloves, minced
- 1 8.5 oz bottle of Primal Kitchen Buffalo Sauce
- 1 8oz can unsweetened coconut milk
- 1 teaspoon onion powder
- 1/2 teaspoon each salt and black pepper
- 1/2 red bell pepper, minced or small diced
- 4 scallions, thinly sliced
- optional: 1 jalapeno, thinly sliced
Instructions
- Preheat your oven to 425. Set aside a 10×6 or so baking dish.
- Combine all ingredients (minus 1/2 of the sliced scallions and jalapeno) in a large mixing bowl. Using a large spoon or tongs, toss everything together. When combine, add into your baking dish.
- Cover with foil and bake for 30 minutes. Remove the foil and cook for 8 minutes or until it is slightly browned on top and it’s bubbling.
- Remove from the oven and garnish with remaining scallions and jalapenos (if using).
Notes
- If you don’t have precooked chicken, I like to use 2 chicken breasts and 2-4 chicken thighs (all boneless). Preheat your oven to 425. Drizzle 1 tablespoon olive oil, 1.2 teaspoon each salt and pepper and 1 teaspoon garlic powder on top. Mix to coat the chicken. Bake on a sheet tray for 18 minutes. Remove from the oven to let cool slightly. When you are able to pull the chicken – shred into bit sized or a little larger pieces. Place in a mixing bowl.
- If you need to use broil at the end to brown the top of the chicken and cauliflower mixture, do so in 2 minute intervals. Make sure you set a timer or stand there to watch it.
- Prep Time: 10
- Cook Time: 35
- Category: chicken
- Method: oven
- Cuisine: dinner