Buffalo Chicken with Roasted Cauliflower and Arugula Salad | The Defined Dish
Buffalo Chicken with Roasted Cauliflower and Arugula Salad
15 mins prepServes 2
A complete dinner featuring spicy marinated buffalo chicken (seared or baked), served with roasted cauliflower seasoned with paprika, and a fresh arugula salad dressed with a creamy lemon-mayo vinaigrette. Perfect for a quick and healthy meal.
1. Rinse and pat dry the chicken breasts. Season generously with salt and pepper on each side.
2. Place the seasoned chicken breasts in a large bowl. Pour 1/2 cup (or desired amount) Frank's RedHot over top and toss to coat.
3. Cover the bowl with saran wrap and refrigerate for at least 30 minutes to marinate. The longer the chicken marinates, the better the flavor.
4. While the chicken is marinating, preheat your oven to 425 degrees Fahrenheit (for cauliflower) and prepare the cauliflower and salad components.
5. Chop the cauliflower into florets. Toss them with a little olive oil, paprika, salt, and pepper on a baking sheet. Roast in the preheated oven for 20 minutes.
6. For the salad, combine arugula, desired amount of red cabbage, and chopped carrots in a bowl.
7. Prepare the dressing: In a small bowl, mix about 2 tablespoons of olive oil, the juice of 1/2 lemon, a pinch of salt and pepper, and 1 tablespoon of Primal Kitchen mayo until well combined.
8. Once the chicken has marinated, you can sear it on the stovetop or bake it in the oven. If baking, preheat the oven to 400 degrees Fahrenheit and bake for 20-25 minutes, or until cooked through.
9. Dress the salad with the desired amount of vinaigrette just before serving. Taste and add more salt and pepper if needed.
10. Serve the cooked buffalo chicken alongside the roasted cauliflower and arugula salad.
