Description
A zesty buffalo chicken and fresh veggie protein bowl served over rice for a hearty, flavorful meal.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ cup hot sauce (e.g., Frank’s RedHot)
- ¼ cup unsalted butter, melted
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 2 cups cooked rice (white or brown)
- 1 cup shredded lettuce
- 1 cup cherry tomatoes, halved
- ¼ cup green onions, thinly sliced
- ½ cup shredded cheddar cheese
- ¼ cup ranch or blue cheese dressing
- Optional: sliced avocado
Instructions
- In a small bowl, combine hot sauce and melted butter. Stir until smooth; set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook 5–7 minutes until browned and cooked through.
- Reduce heat to low, pour buffalo sauce over chicken, and stir to coat evenly. Simmer 3–5 minutes.
- Divide cooked rice among serving bowls.
- Top rice with buffalo chicken, shredded lettuce, and cherry tomatoes.
- Sprinkle with cheddar cheese and drizzle with ranch or blue cheese dressing.
- Garnish with green onions and optional avocado. Serve immediately.
Notes
- Substitute rice with cauliflower rice for a low-carb option.
- Adjust hot sauce to control spice level.
- Great for meal prep when components are stored separately.
- Add grilled corn or bell peppers for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American