Description

A spicy, protein-packed bowl featuring Buffalo-sauced chicken over warm rice, topped with fresh veggies and cooling dressing. It’s the ultimate bold, satisfying meal for weeknights or meal prep.

Ingredients

1 lb chicken breast, diced
1 tbsp olive oil or butter
1/2 tsp salt
1/4 tsp black pepper
1/2 cup Buffalo wing sauce
2 cups cooked white or brown rice
1/2 cup diced celery
1/2 cup shredded carrots
1/4 cup chopped green onions
1/4 cup crumbled blue cheese or ranch dressing
Optional toppings: sliced avocado, lime wedges, cilantro, crispy fried onions

Cook Mode Prevent your screen from going dark

Instructions

Cook the rice according to package instructions. Fluff and keep warm.
In a large skillet over medium-high heat, warm olive oil or butter. Add diced chicken, season with salt and pepper, and cook until browned and cooked through, about 6–8 minutes.
Reduce heat to low and stir in Buffalo sauce. Simmer for 1–2 minutes until the chicken is coated and saucy.
While chicken cooks, prep the toppings: dice celery, shred carrots, and slice green onions.
Assemble bowls by layering rice, Buffalo chicken, fresh veggies, and a drizzle of dressing or crumbled cheese.
Top with any additional garnishes and serve immediately.

Notes

Great for meal prep: store rice and chicken separately from fresh toppings.
Substitute cauliflower rice for a lower-carb version.
Use rotisserie chicken for a faster version—just toss with warm Buffalo sauce.
To make vegetarian, swap chicken with roasted chickpeas or tofu.