Substitutions
Olive Oil: You can substitute avocado oil or melted butter.
Chicken Breasts: You can substitute with boneless chicken thighs or chicken tenders. We like chicken breasts best! Make sure to cut them in tiny pieces.
White Rice: Brown rice should work as a white rice substitute in this recipe, but it will take much longer to cook, and you will need to use more broth. Do not substitute 1:1 with cauliflower rice because it can be very soggy and will not absorb the broth but you can stir in frozen or fresh cauliflower rice at the very end after the rice has cooked to add in extra veggies.
Broth: Broth and stock are the same thing! You can use any broth or stock interchangeably. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth, especially with this recipe because buffalo sauce is salty.
Dried Spices: Feel free to use a tablespoon of fresh parsley instead of dried.
Cheese: Cheese adds so much flavor to this recipe. You can omit it, but we don’t recommend it! Feel free to substitute with dairy free cheese if you’d like. We recommend freshly grating cheddar- no pre-shredded cheese! (It melts so much better)
Add Veggies: Broccoli or green beans would be a good addition to this recipe. Add them during the last 3 minutes of cooking.
