Pulled Buffalo Chicken And Rice With Roasted Cauliflower

Ingredients:

• For the buffalo chicken:

• 1 pound skinless boneless chicken breasts

• 1 red pepper diced

• 1/4 cup Frank's buffalo sauce

• 1 tablespoon lime juice

• 2 tablespoons

• 2 tablespoons low-sodium chicken broth

• 1 teaspoon garlic powder

• 1 teaspoon chili powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon cumin

• 1/2 teaspoon paprika

• To prepare the rice:

• 1 cup jasmine rice

• 1 cup low-sodium chicken broth

• Squeeze of lime juice

• To prepare the cauliflower:

• 1 medium-sized head of cauliflower cut into florets (about 6 cups chopped)

• 3 tablespoons

• 3 garlic cloves minced

• 1/2 teaspoon dried parsley

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• To garnish:

• Drizzle reserved buffalo sauce

• Sliced green onion

• Crumbled blue cheese (or sub in feta or goat cheese)

Instructions:

1. Start by placing the chicken breasts in your slow cooker along with the diced red pepper.

2. In a small bowl, mix together the ingredients for the buffalo sauce. Set aside a quarter of the sauce.

3. Pour the remaining sauce over the chicken breasts and flip the chicken until it’s coated in the sauce.

4. Cook on high for 3-4 hours or on low for 6-8 hours. When it's all finished cooking, shred the chicken using two forks.

5. Towards the end, add the rice, chicken broth and lime juice to a pressure cooker. The steps for Pressure Cooking jasmine rice is also here. You want a 1:1 ratio. Cook on high for 3 minutes, sealed. Natural release for 10 minutes. Add more lime juice, to your liking. And salt and pepper if you wish!

6. For the roasted cauliflower, preheat the oven to 425 degrees F.

7. In a large bowl, place the cauliflower florets, olive oil, minced garlic, dried parsley, salt and pepper. Toss until ingredients are evenly distributed and cauliflower is coated lightly in oil. Dump the cauliflower florets on the prepared baking sheet in a single layer.

8. Bake for 25-30 minutes, flipping halfway through. The cauliflower should be lightly golden on the edges.

9. Evenly divide the buffalo chicken, rice and roasted cauliflower for meal prep. Top the chicken with a drizzle of the leftover buffalo sauce, some sliced green onion and crumble of blue cheese, if desired.

10. A favorite way of eating the chicken leftovers is making an Air Fryer Quesadilla.