Sheet Pan Chicken and Cauliflower Bowls

About This Recipe

Sheet pan crispy buffalo chicken and ranch roasted cauliflower served with mixed greens, fresh veggies, low calorie ranch, and blue cheese crumbles.

Ingredients

• 2 pounds Frozen Lightly Breaded Chicken Breast Chunks (I like Just Bare or Kirkland from Costco)
• 1 large head Cauliflower (or about 12 oz cauliflower florets)
• 1 1/2 Tablespoon 24g Olive Oil
• 1 Tablespoon Ranch Seasoning
• 1/2 cup 120g Buffalo Sauce (I used Noble Made Mild)
• 1 cup 227g Nonfat Greek Yogurt
• 1 Tablespoon Ranch Seasoning
• 1 Tablespoon Apple Cider Vinegar or Lemon Juice
• 1/4 cup Milk (to desired consistency)
• 1 pound Baby Spinach and Arugula (or your choice of greens)
• 8 oz Shredded Carrots
• 8 oz Shredded Cabbage
• 3 oz Blue Cheese (optional - could also substitute with cheddar)
• 12 oz Ranch (from above)

Instructions

1. Preheat your oven to 450ºF.
2. Remove the cauliflower florets, rinse, and transfer to a large bowl. Toss with the olive oil and ranch seasoning before transferring to a half sheet pan lined with parchment paper.
3. Add the frozen chicken breast chunks to a separate half sheet pan.
4. Place the cauliflower on the middle rack, and the chicken on the bottom rack. Bake for 30-35 minutes until the cauliflower and chicken are cooked through and starting to turn golden brown.
5. While the chicken and cauliflower are in the oven, mix the ranch ingredients together in a bowl and prepare the other veggies and bowl ingredients. Set aside.
6. Once the chicken and cauliflower are ready, toss the cooked chicken with the buffalo sauce and serve right away.
7. To assemble bowls, place your desired amount of greens in the bowls and top each with about 6 oz of buffalo chicken, 1/6th of the roasted cauliflower, 1/2 oz of blue cheese, about 2 oz of ranch, and your desired amount of carrots and cabbage.