Buffalo Chicken Bowls

Buffalo Chicken Bowls

Author: Lauren Prep Time: 10 minutes
Cook Time: 20 minutes Total Time: 30 minutes
Yield: 4 servings Category: LUNCH Cuisine: American Diet: Gluten-Free

Ingredients

  • 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
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Instructions

  1. Make the buffalo sauce by combining the hot sauce and melted butter in a small bowl. Mix well and set aside.
  2. Heat the olive oil in a large skillet over medium-high heat until glowy but not smoking.
  3. Add the chicken pieces to the skillet, seasoning with salt and pepper. Cook for 5 to 7 minutes until browned and cooked through.
  4. Reduce heat to low, pour the buffalo sauce over the chicken, and stir to coat evenly. Simmer for 3 to 5 minutes.
  5. In serving bowls, add a base layer of cooked rice.
  6. Divide the buffalo chicken evenly over the rice in each bowl.
  7. Top each bowl with shredded lettuce and halved cherry tomatoes.
  8. Finish with shredded cheddar cheese and drizzle with ranch or blue cheese dressing.
  9. Garnish with green onions and optional avocado slices. Serve hot.

Notes

  1. Keep toppings balanced to truly enjoy the flavors. Serve dressing on the side if reheating leftovers to maintain freshness.