Creamy Buffalo Chicken Cauliflower Rice Bake
2 organic, skinless chicken breasts
1 bag cauliflower rice
3/4 can light or full fat coconut milk
1/2 cup Primal Kitchen or Sir Kensington Mayo
1/2 cup Frank's Red Hot Sauce
3 tbsp homemade Ranch Seasoning : 2 tsp dried or fresh chives, 2 tsp dried dill weed, 2 1/2 tsp garlic powder, 2 1/2 tsp onion powder, 2 tbsp dried parsley, 1 1/2 tsp black pepper, 1 1/2 tsp salt
1 tbsp coconut aminos
2 tsp apple cider vinegar
1/2 tsp garlic powder
1/4 tsp smoked paprika
*optional sliced celery sticks, carrots, bell peppers or baked potato or sandwich bread for serving
Preheat the oven to 350 degrees and spray an 8 by 8 baking dish with coconut oil spray.
Bring a medium pot 3/4 way full to boil. Carefully drop in raw chicken and boil off for at least 20 minutes or until cooked through! (no pink left).
While the chicken is cooking, combine the coconut milk, mayo, red hot and all other ingredients into a blender or food processor and blend until smooth. Set aside.
When chicken is done, take it out of the water and shred between 2 forks.
Layer the chicken and cauliflower rice back and forth in the baking dish. Top with the sauce.
Bake for at least 30 minutes or until crispy brown to your liking.
Serve over a baked potato, with chips, veggies or as a sandwich!