September 2022

Buffalo Chicken Bowls and Cauliflower Rice Paired Great Frogs Vitner’s Labor of Love White

I came across this recipe while looking for a simple but tasty meal that would pair nicely with a Great Frogs white wine. Great Frogs has a lovely selection of whites and wanted to use another while the weather was still relatively warm. As for the buffalo Chicken Bowls, very tasty with a choice of sauces, avocado cilantro or ranch. This entrée can be meal prepped. Spicy Chicken, roasted cauliflower rice, fresh cucumbers and tomatoes. Remember to pour yourself a glass of Great Frogs Vinter’s Labor of Love.

enjoy!

For the Chicken

  • 1 lb. Simply Nature Organic Thin Sliced Chicken Breast Fillets, pounded or cut in half lengthwise so they are flat and thin

  • 1/4 cup Burman’s Hot Sauce

  • 2 tablespoons Specially Selected Raw Honey

  • 1 teaspoon garlic powder

  • 1 teaspoon paprika

  • 1 teaspoon salt

  • 1/2 teaspoon onion powder

  • black pepper to taste

For the Rice

  • 1 cup Simply Nature Organic White Rice, I Prefer brown basmati)

  • 1 package Season’s Choice Riced Cauliflower (frozen)

  • 1–2 tablespoons of Simply Nature Organic Extra Virgin Olive Oil

  • salt to taste

For the Cucumber Salad

  • cucumbers, sliced

  • cherry tomatoes, halved

  • Park Street Deli Dill Dip, or avocado cilantro dip (recipe below)

Method

  1. Marinate Chicken: Place chicken, buffalo sauce, honey, garlic powder, paprika, salt, onion powder, and black pepper in a bowl or bag. Place in the fridge to marinate for 30 minutes to 2 hours. 

  2. Cook Rice: Cook rice according to package directions.

  3. Roast Cauliflower: Place cauliflower rice on a sheet pan. Drizzle with olive oil and sprinkle with salt. Roast for 20-30 minutes until partially browned and a little roasty. Add roasted cauliflower rice to cooked rice. (Optional: season with garlic powder, lemon juice, parsley, or parmesan.)

  4. Cook Chicken: Heat a grill pan over high heat. Add a little olive oil if needed, then add the marinated chicken pieces, discarding extra marinade. Cook for a few minutes on each side until nice and browned, and no longer pink on the inside. Remove from the pan and let rest for a few minutes.

  5. Serve: Slice chicken and serve with a scoop of cauliflower rice. Top with sliced cucumber and tomato and a dollop of dill dip or ranch dressing. Yum!

Notes

If you want to make this as a meal prep recipe in individual containers, just package the rice and chicken together. Keep the cucumber, tomato, and dip separate, and add them after you heat up the individual servings.

Many of the items in this recipe are from Aldi Market, please feel free to use another brand that you prefer.

You can use any Ranch of your choice.

Credits

Recipe from pinchofyum.com Lindsey

5 Minute Avocado Cilantro Dressing

Ingredients

  • half an avocado

  • 1/4 cup Greek yogurt

  • 1/2 cup water (more as needed to adjust consistency)

  • 1 cup cilantro leaves and stems

  • 1 small clove of garlic

  • 1/2 teaspoon salt

  • a squeeze of lime juice

Method

Pulse all ingredients in a food processor or blender until smooth.

  1. Voila! Avocado Cilantro Dressing!

Michelle AhlersComment