Description
Delicious buffalo chicken served over rice, topped with fresh veggies and creamy dressing—perfect for any occasion!
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 to create a smooth sauce and set it aside.
- Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, seasoning with salt and pepper. Cook for about 5-7 minutes, until browned and cooked through.
- Simmer in Sauce: Reduce the heat to low and pour the prepared buffalo sauce over the chicken. Stir to coat and simmer gently for another 3-5 minutes.
- Assemble the Bowls: Place a generous scoop of cooked rice at the base of each serving bowl, then divide the buffalo chicken over the rice.
- Add Toppings: Top each bowl with shredded lettuce, halved cherry tomatoes, shredded cheddar cheese, and drizzle with dressing. Add avocado slices if desired.
- Serve and Enjoy: Serve immediately while the chicken is still hot.
Notes
Customize with your favorite toppings. Can store leftovers in an airtight container for 3-4 days.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg