Description
A comforting bowl filled with tender, spicy chicken, fluffy rice, and fresh veggies—a vibrant dish that wraps you in warmth.
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
- Combine the hot sauce and melted butter in a small bowl. Mix well and set aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken pieces, seasoning them with salt and pepper. Cook for 5-7 minutes, or until browned and cooked through.
- Reduce the heat to low and pour the Buffalo sauce over the chicken. Stir to coat evenly and simmer gently for 3-5 minutes.
- Prepare serving bowls with a base layer of cooked rice.
- Divide the Buffalo chicken evenly among the bowls, placing over the rice.
- Add shredded lettuce and halved cherry tomatoes to each bowl.
- 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
This dish is perfect for meal prepping! Cook the chicken and rice ahead of time, then simply assemble when ready to eat. Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 0g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg