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 by mixing the hot sauce and melted butter in a small bowl. Set aside.
- In a large skillet, heat olive oil over medium-high heat. Add chicken pieces, seasoning with salt and pepper. Cook for 5-7 minutes until browned.
- Reduce heat to low and pour Buffalo sauce over cooked chicken, stirring to coat evenly. Simmer for 3-5 minutes.
- Assemble the bowls with a base layer of cooked rice, followed by the Buffalo chicken.
- Top with shredded lettuce, halved cherry tomatoes, shredded cheddar cheese, a drizzle of dressing, and garnish with green onions. Add avocado if desired.
- Serve immediately while hot.
Notes
For added flavor, marinate the chicken in the Buffalo sauce before cooking. Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 7g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg