Buffalo Chicken Bake

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6 Servings


  • coconut oil to coat baking dish
  • 1/3 cup avocado oil
  • 1/2 cup hot sauce or to taste
  • sea salt and freshly ground black pepper to taste
  • 1 tablespoon paprika
  • 4 cloves garlic minced
  • 1 large head cauliflower cut into florets
  • 1/2 cup paleo mayo*
  • 2 pounds boneless skinless chicken breast cut into 1/2-inch cubes
  • 1 cup diced green onions
  • 2 tablespoons chopped parsley


  • Preheat oven to 400 degrees.
  • Lightly coat a 9- x 13-inch baking dish with coconut oil; set aside. In a very large bowl, whisk together next 5 ingredients (avocado oil through garlic). Add cauliflower florets; toss to coat then, using a slotted spoon, remove them from the bowl and spread them in prepared baking dish, in a single layer (reserving hot sauce mixture).
  • Bake for 25 to 30 minutes, stirring once or twice throughout cooking time, until tender.
  • Meanwhile, add the Paleo mayo to the reserved hot sauce mixture along with the chicken and green onions; blend well then add mixture to the roasted cauliflower. Stir all ingredients to combine well then bake for 20 to 25 minutes or until chicken is cooked through.
  • Garnish with parsley and serve.
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