Buffalo Chicken Sheet Pan

Winner winner, chicken dinner

Sheet Pan Buffalo Chicken

Main Dish, American

  • 35 minutes
  • 4 servings

Whether for game day or weeknight dinner, this sheet pan dish featuring our Blue Cheese Dressing + Dip drizzled over buffalo chicken, riced cauliflower and celery is bound to be a new family go-to. 


  • Preheat oven to 425°F. Slice chicken into ½-inch strips, toss in buffalo sauce and place on ½ of a large sheet pan.
  • Toss cauliflower rice and carrots with olive oil and place on the other half of the sheet pan. Bake for 30-35 minutes or until the chicken is cooked through and the cauliflower rice is golden brown on the edges.
  • Divide the cauliflower rice mixture among the plates and top with chicken. Drizzle with Blue Cheese Dressing and garnish with celery and cilantro. 

Or, Try This

  • You can find cauliflower rice in the produce section of your grocery store. If you cannot find prepared cauliflower rice, you can also make it yourself. Take 12oz. of washed cauliflower, place in a food processor and pulse until cauliflower is in small rice sized pieces. If you don’t have a food processor, you can also finely chop the cauliflower by hand. We do not recommend frozen cauliflower in this recipe because the additional moisture in the frozen cauliflower, will not allow it to roast.

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