Description
A deliciously satisfying dish combining tender chicken coated in spicy buffalo sauce with fresh toppings, served over a bed of rice.
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. Mix well and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add chicken pieces and season with salt and pepper. Cook for 5-7 minutes until browned and cooked through.
- Reduce heat to low and pour the buffalo sauce over the chicken. Stir to coat evenly and simmer for 3-5 minutes.
- Start with a layer of cooked rice in each bowl and top with buffalo chicken.
- Add shredded lettuce, cherry tomatoes, cheddar cheese, and drizzle with dressing. Sprinkle with green onions.
- Optional: Add avocado slices for extra creaminess.
- Serve hot and enjoy!
Notes
Marinate the chicken for deeper flavor and crisp toppings with lime juice and salt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
Keywords: buffalo chicken, rice bowls, quick dinner, weeknight meal, chicken recipe