Buffalo Chicken Bowls (Printable Recipe)

Spicy buffalo chicken paired with crisp veggies and cheese served over rice for a quick, tasty meal.

# Ingredients You'll Need:

→ Protein

01 - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

→ Sauce

02 - 1/2 cup hot sauce (such as Frank's RedHot)
03 - 1/4 cup unsalted butter, melted

→ Cooking

04 - 2 tbsp olive oil
05 - Salt and pepper, to taste

→ Base and Vegetables

06 - 2 cups cooked rice (white or brown)
07 - 1 cup shredded lettuce
08 - 1 cup cherry tomatoes, halved

→ Toppings

09 - 1/2 cup shredded cheddar cheese
10 - 1/4 cup ranch or blue cheese dressing
11 - 1/4 cup thinly sliced green onions
12 - Optional: sliced avocado for topping

# Steps to Follow:

01 - Whisk together hot sauce and melted butter in a small bowl until smooth. Set aside to marinate.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then add to the pan.
03 - Sauté chicken for 5–7 minutes, stirring occasionally, until golden brown and fully cooked.
04 - Reduce heat to low, pour buffalo sauce over chicken, and stir to coat evenly. Simmer gently for 3–5 minutes to meld flavors.
05 - Divide cooked rice evenly into serving bowls as a foundation.
06 - Spoon coated chicken over the rice in each bowl, allowing extra sauce to seep through.
07 - Top with shredded lettuce and halved cherry tomatoes for crunch and freshness.
08 - Sprinkle shredded cheddar cheese over bowls and drizzle with ranch or blue cheese dressing.
09 - Scatter thinly sliced green onions on top. Optionally, add avocado slices for creaminess. Serve immediately.

# Extra Tips:

01 - For a healthier alternative, substitute cooked rice with cauliflower rice.
02 - Adjust spice levels by varying the amount of hot sauce used.
03 - Store components separately for meal prep to maintain texture: chicken and rice together, fresh toppings separately.
04 - Reheat chicken and rice separately before assembling to preserve freshness.

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