Description
A vibrant dish featuring succulent chicken tossed in spicy Buffalo sauce, served over rice with fresh vegetables and creamy dressing.
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, blend together your hot sauce and melted butter, stirring until smooth. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add your seasoned chicken pieces, seasoning with salt and pepper. Cook for 5–7 minutes until golden brown and thoroughly cooked.
- Lower the heat and pour the buffalo sauce over your chicken. Stir gently to coat each piece thoroughly. Let simmer for 3–5 minutes.
- Start with a layer of cooked rice at the bottom of each bowl. Distribute the buffalo chicken evenly atop the rice.
- Top each bowl with shredded lettuce, halved cherry tomatoes, cheddar cheese, and drizzle with ranch or blue cheese dressing.
- Finish with green onions and avocado slices, if desired. Serve immediately.
Notes
Feel free to customize toppings and sauces to your preference. Leftovers can be stored separately in airtight containers.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg