• easy skillet buffalo chicken, below
• simple roasted cauliflower, below
• 1 1/2 cups cooked brown rice (1/2 cup dry cooked according to package directions)
• 2 cups packed baby arugula or greens of choice
• 2 cups packed thinly sliced cabbage
• 2 large carrots, peeled as desired & grated
• 4 ounces crumbled bleu cheese or shredded sharp white cheddar
• herby ranch yogurt drizzle, below

for the easy skillet buffalo chicken:

• 1 1/2 pounds boneless, skinless chicken breasts or thighs, cubed into bite-sized pieces (see Recipe Notes)
• 2 tablespoons unsalted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/3 cup Franks RedHot or buffalo sauce of choice
• kosher salt & ground black pepper as desired

for the simple roasted cauliflower:

• 1 small head cauliflower, cut into bite-sized florets (approx. 16 ounces or 4 cups florets)
• 1 overflowing tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• kosher salt & ground black pepper as desired

for the herby ranch yogurt drizzle:

• 1/2 cup plain Greek yogurt (whole milk or 2% is best)
• 1 clove garlic, finely chopped or grated
• 3–4 tablespoons finely chopped fresh chives or green onions
• 2 tablespoons finely chopped fresh dill
• 2 teaspoons apple cider vinegar
• 3–4 tablespoons water
• kosher salt & ground black pepper, to season