What's in it

Ingredients

1 lb. chicken breast, chopped
1 head cauliflower, chopped into florets
1 cup Brussels sprouts hearts (may also use whole Brussels sprouts, chopped)
1/3 cup coconut oil, melted (may also use grass-fed butter)
1 tbsp. paprika
1 tsp. Himalayan salt
1/2 tbsp. freshly ground pepper
2 tbsp. garlic powder
4-6 tbsp. of hot sauce
3/4 cup mushrooms, sliced
1.5 cup shredded cheddar cheese
5-6 slices bacon, crumbled
3/4 cup green onion, sliced

How to cook it

Directions

• Preheat oven to 400 degrees. In a bowl combine melted coconut oil, paprika, salt, pepper, and garlic powder and hot sauce. Add cauliflower florets and Brussels sprouts hearts and stir to coat.
• Place the cauliflower mixture in 9 x 13 roasting pan lined with foil leaving as much of the buffalo sauce in the bowl. Roast for 35 minutes, stirring every 10 minutes. I coated the foil with coconut oil to prevent sticking.
• While cauliflower mixture is cooking, place chicken and mushrooms in bowl with leftover buffalo sauce and stir to coat.
• Mix cheese, crumbled bacon and green onions in a bowl.
• After cauliflower is cooked, remove from the oven and top with chicken and cheese mixture.
• Bake for an additional 15 minutes or until chicken is done and cheese is bubbly.
• Serve with ranch or blue cheese dip, if desired.