Description
A satisfying bowl combining spicy buffalo chicken, fresh vegetables, and comforting rice, perfect for busy weeknights.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 1/4 cup unsalted butter, melted
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups cooked rice (white or brown)
- 1 cup shredded lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheddar cheese
- 1/4 cup ranch or blue cheese dressing
- 1/4 cup thinly sliced green onions
- Optional: sliced avocado, for topping
Instructions
- In a small bowl, combine the hot sauce and melted butter. Mix well and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper. Cook for 5-7 minutes or until the chicken is browned and cooked through.
- Reduce the heat to low and pour the buffalo sauce over the cooked chicken. Stir to coat the chicken evenly and allow it to simmer gently for 3-5 minutes.
- Prepare serving bowls by adding a base layer of cooked rice.
- Divide the buffalo chicken evenly among the bowls, placing it over the rice.
- Top each bowl with shredded lettuce and halved cherry tomatoes.
- Sprinkle with shredded cheddar cheese and drizzle with ranch or blue cheese dressing.
- Garnish with thinly sliced green onions and optional avocado slices.
- Serve immediately while hot.
Notes
Store leftovers in an airtight container for up to 3-4 days. Reheat in the microwave before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg