Description
A vibrant bowl filled with tender chicken in spicy Buffalo sauce, fluffy rice, and crisp vegetables topped with creamy dressing.
Ingredients
- Boneless Skinless Chicken Breasts
- Buffalo Sauce
- Rice (Brown or White)
- Mixed Vegetables (bell peppers, broccoli, carrots, corn, snap peas)
- Ranch or Blue Cheese Dressing
- Green Onions
- Shredded Cheese
- Olive Oil
Instructions
- Rinse the rice under cold water until the water runs clear. Bring a saucepan of salted water to a boil, then add the rice. Follow package instructions for cooking. Once done, fluff it with a fork.
- Heat a drizzle of olive oil in a large skillet over medium heat. Place the chicken breasts in the skillet, cooking for about 6–7 minutes on each side, or until they reach an internal temperature of 165°F. Let them rest for five minutes before slicing into bite-sized pieces.
- Pour in the Buffalo sauce and add the cut chicken, stirring to coat. Heat through for 1–2 minutes.
- Assemble your bowls by starting with a layer of rice, then adding the mixed vegetables, drizzling with dressing, and finishing with green onions and shredded cheese.
- Serve immediately or store leftovers in an airtight container in the fridge.
Notes
Customize with substitutions like cauliflower rice or lettuce for a low-carb version. Resting the chicken after cooking ensures juiciness.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg