Description
A delightful bowl of spicy buffalo chicken served over fluffy rice, topped with fresh veggies and ranch 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
- Make the Buffalo Sauce: In a small bowl, combine the hot sauce and melted butter. Mix well and set aside.
- Cook the Chicken: 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.
- Add the Sauce: 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 the Bowls: In serving bowls, add a base layer of cooked rice.
- Dish It Out: Divide the buffalo chicken evenly among the bowls, placing it over the rice.
- Top It Off: Add shredded lettuce and halved cherry tomatoes to each bowl.
- Sprinkle and Drizzle: Sprinkle with shredded cheddar cheese and drizzle with ranch or blue cheese dressing.
- Garnish: Finish with thinly sliced green onions. If you’re feeling indulgent, add slices of avocado for extra creaminess.
- Serve: Enjoy immediately while the chicken is hot and the flavors are vibrant.
Notes
Customize with your favorite veggies or proteins. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg