Description
Delicious buffalo chicken bowls filled with succulent chicken, fluffy rice, crispy toppings, 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
- Prepare the buffalo sauce: In a small bowl, combine hot sauce and melted butter. Whisk until fully integrated; set aside.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken pieces seasoned with salt and pepper. Cook for 5-7 minutes until golden brown and fully cooked.
- Coat with sauce: Lower heat and pour buffalo sauce over chicken. Stir well to coat and let simmer for 3-5 minutes.
- Assemble the bowls: Place a layer of cooked rice in serving bowls and top with buffalo chicken.
- Add toppings: Sprinkle on shredded lettuce, halved cherry tomatoes, cheddar cheese, dressing, and green onions.
- Garnish: Top with sliced avocado and serve immediately.
Notes
For meal prep, store chicken and toppings separately and reheat gently. Customize toppings based on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 85mg