Buffalo Chicken Bowls with Herby Ranch

Servings: 4
Time: 35 minutes

INGREDIENTS:

FOR CHICKEN:
1 ½ lb boneless skinless chicken breasts or thighs, cubed
2 tbsp unsalted butter
½ tsp garlic powder
½ tsp smoked paprika
⅓ cup buffalo sauce of choice
Salt & pepper to taste

FOR CAULIFLOWER:
1 small head of cauliflower cut into bite sized florets (approximately 4 cups)
1 tbsp olive oil
½ tsp garlic powder
½ tsp smoked paprika
Salt & pepper to taste

FOR THE HERBY RANCH YOGURT:
½ cup plain greek yogurt
1 clove garlic
3-4 tbsp finely chopped green onions or chives
2 tbsp chopped fresh dill
2 tsp apple cider vinegar
3-4 tbsp water
Salt & pepper to taste

SALAD TOPPINGS:
1 ½ cups cooked brown rice (½ cup dry)
2 cups baby arugula or greens of choice
2 cups thinly sliced cabbage
2 large carrots (peeled & grated)
4 oz. crumbled bleu cheese or sharp white cheddar

INSTRUCTIONS:

Preheat the oven to 450 degrees and center the rack.
Line a large baking sheet with foil or parchment paper.
Place the cauliflower florets on the prepared baking sheet. Drizzle the olive oil over top, sprinkling with garlic powder, smoked paprika, ½ tsp salt & ground pepper as desired.
Toss to coat, arranging the cauliflower spaced out with room to roast. Transfer to the oven and roast for 25 - 30 minutes until tender and browned.
Prepare brown rice so it will be ready when cauliflower finishes.
Meanwhile, as cauliflower roasts, prep the buffalo chicken. Melt the butter in a medium skillet over medium-high heat.
Add the cubed chicken to the skillet, seasoning with the garlic powder, smoked paprika, 1 ½ tsp salt & pepper as desired.
Cook the chicken, flipping every 2-3 minutes per side or until chicken is cooked through with golden brown edges. Once browned, pour in the hot sauce & stir to combine.
While chicken is cooking, prepare the yogurt sauce.
In a small bowl, combine the greek yogurt, garlic, chive/green onions, dill & apple cider vinegar. Season with ½ tsp salt & pepper as desired. Whisk to combine. If necessary, thin with 3-4 tbsp of water until your desired consistency is reached. Store in an airtight container in the refrigerator for up to 5 days.
Add the rice, arugula, and shredded cabbage to a large bowl. Pile the buffalo chicken, roasted cauliflower, grated carrots, and cheese over top. Drizzle generously with ranch yogurt and immediately serve.

TIDBITS:

this is absolutely a copy cat of the bold and the buffalo at Crisp N Green and it's so dang good - I added a little more buffalo sauce and topped with feta