Spicy Chicken Meal Prep Bowls (Print Version)

# Ingredients:

→ For the buffalo chicken

01 - 1 pound skinless boneless chicken breasts
02 - 1 red pepper, diced
03 - 1/4 cup Frank's buffalo sauce
04 - 1 tablespoon lime juice
05 - 2 tablespoons honey
06 - 2 tablespoons low-sodium chicken broth
07 - 1 teaspoon garlic powder
08 - 1 teaspoon chili powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon cumin
11 - 1/2 teaspoon paprika
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon pepper

→ To prepare the brown rice

14 - 1/2 cup dry brown rice
15 - 1 1/4 cups low-sodium chicken broth
16 - Squeeze of lime juice

→ To prepare the cauliflower

17 - 1 medium-sized head of cauliflower, cut into florets (about 6 cups chopped)
18 - 3 tablespoons olive oil
19 - 3 garlic cloves, minced
20 - 1/2 teaspoon dried parsley
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon pepper

→ To garnish

23 - Drizzle of reserved buffalo sauce
24 - Sliced green onion
25 - Crumbled blue cheese (or sub in feta or goat cheese)

# Instructions:

01 - Place the chicken breasts in your slow cooker along with the diced red pepper. In a small bowl, mix together the buffalo sauce, lime juice, honey, chicken broth, garlic powder, chili powder, onion powder, cumin, paprika, salt, and pepper. Set aside about a quarter of this sauce for later use. Pour the remaining sauce over the chicken breasts and flip to coat evenly.
02 - Cook the chicken mixture in the slow cooker on high for 3-4 hours or on low for 6-8 hours. When finished cooking, use two forks to shred the chicken in the slow cooker.
03 - While the chicken is cooking, prepare the brown rice. Add the dry rice and chicken broth to a small saucepan and bring to a boil. Cover and simmer on low heat until the rice is cooked through (cooking time will depend on the type of brown rice used). Once cooked, add a squeeze of lime juice to enhance the flavor.
04 - Preheat the oven to 425°F. In a large bowl, combine the cauliflower florets, olive oil, minced garlic, dried parsley, salt, and pepper. Toss until the cauliflower is evenly coated with the oil and seasonings. Spread the cauliflower in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until lightly golden on the edges.
05 - Divide the shredded buffalo chicken, cooked brown rice, and roasted cauliflower evenly between four meal prep containers. Top the chicken with a drizzle of the reserved buffalo sauce, sliced green onion, and crumbled blue cheese (or substitute cheese), if desired.

# Notes:

01 - To save time, you can make the buffalo sauce in advance or make extra to freeze for future meal preps.
02 - Massage the olive oil and garlic mixture into the cauliflower to ensure the garlic sticks to the florets rather than burning on the baking sheet.
03 - This meal prep can be stored in the refrigerator for up to four days.
04 - For a dairy-free version, omit the cheese or use a dairy-free alternative.

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