Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cooked and shredded
  • 1 tbsp avocado oil
  • 1/2 cup Whole30-compliant buffalo sauce
  • 2 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 6 cups cauliflower rice
  • 1/2 cup diced celery
  • 1/4 cup diced red onion
  • 1/2 tsp sea salt

Instructions:

  1. Heat avocado oil in a skillet over medium high heat. Add the diced celery and red onion, sautéing for 4-5 minutes until the onions are translucent and the celery has softened.
  2. Stir in the cauliflower rice. Cook for another 5 minutes until the moisture has evaporated and the rice smells slightly nutty. Note: Don't rush this, or you'll get a watery bake.
  3. In a large mixing bowl, combine the shredded chicken thighs with the buffalo sauce, apple cider vinegar, garlic powder, and smoked paprika.
  4. Fold the sautéed vegetable mixture into the chicken until the sauce is evenly coated across every piece.
  5. Transfer the mixture into a 9x13 inch baking dish. Use your spatula to smooth the top into an even layer.
  6. Bake at 400°F (200°C) for 20 minutes.
  7. Switch the oven to 'Broil'.
  8. Broil for 3-5 minutes until the edges are crisp and the top has developed mahogany colored charred spots. Note: Stay close! Broilers can go from charred to burnt in 30 seconds.