Description
A comforting dish featuring spicy buffalo chicken over rice, topped with fresh veggies and creamy dressing. Perfect for quick weeknight dinners.
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
- Prepare 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.
- Assemble the Bowls: Prepare the serving bowls by adding 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: Adorn with shredded cheddar cheese and drizzle with ranch or blue cheese dressing.
- Garnish: Finish with thinly sliced green onions. If desired, add slices of avocado for extra creaminess.
- Serve: Enjoy immediately while the chicken is hot, relishing the deliciously flavorful combination!
Notes
Meal prep tips: Cook a double batch of buffalo chicken for easy lunches. You can customize this recipe with different proteins or grains.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 1300mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 80mg