Buffalo Jalapeño Chicken (Printable Version)
Tasty buffalo chicken bake with jalapeños, works for Whole30, keto, paleo, and family meals.
# What You'll Need:
01 -
Optional: more jalapeños and green onions for topping
02 -
1/2 teaspoon ground black pepper
03 -
1 teaspoon salt
04 -
1/4 cup ranch dressing
05 -
1 tablespoon garlic, minced up
06 -
1/2 cup buffalo sauce
07 -
1/2 cup canned coconut cream (just the solid part on top)
08 -
1/2 cup shredded or tiny diced carrots
09 -
1 red bell pepper, chopped up
10 -
1 small yellow or white onion, chopped
11 -
2 small jalapeños, chopped super small
12 -
20 ounces cauliflower rice from the freezer
13 -
2 pounds shredded, cooked chicken breast
# Step-by-Step Guide:
01 -
As soon as you pull it out of the oven, pour on more ranch or buffalo sauce if you like. Toss on chopped green onions and jalapeños for a fresh kick.
02 -
Slide your dish into the oven and let it bake for 45 minutes. Wait a few more minutes if you want the top extra crispy.
03 -
Drizzle the sauce all over everything in the dish, then use forks or tongs to mix it up real well. Press it out so it’s smooth and even on top.
04 -
Stir together the garlic, black pepper, salt, coconut cream, ranch, and buffalo sauce with a fork in a small bowl. Just keep going till it’s creamy.
05 -
Grab a big casserole dish and toss in the cooked chicken breast and all the veggies.
06 -
Crank your oven up to 400°F to get things ready.
# Additional Notes:
01 -
If you need to cook chicken first, just bake chicken breasts at 400°F on a tray for around 25 minutes while you prep everything else.
02 -
Making your own Whole30 ranch dressing keeps things a little cleaner.