Description
A warm and spicy bowl featuring tender chicken coated in buffalo sauce, served over rice with fresh veggies and cool 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
- In a small bowl, combine the hot sauce and melted butter to prepare the buffalo sauce and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken, seasoning with salt and pepper, and cook for 5-7 minutes until browned and cooked through.
- Reduce heat to low, pour the buffalo sauce over the chicken, and stir to coat. Simmer for 3-5 minutes.
- Prepare serving bowls with a base layer of cooked rice.
- Divide the buffalo chicken among the bowls, placing it over the rice.
- Top each bowl with shredded lettuce, halved cherry tomatoes, 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
Use room-temperature butter for easier mixing in the sauce. For less heat, reduce hot sauce or add more butter. Store toppings like lettuce and avocado separately from the chicken and rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg