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
- In a small bowl, combine hot sauce and melted butter. Mix well and 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, or until chicken is browned and cooked through.
- Reduce heat to low and pour the buffalo sauce over the cooked chicken. Stir to coat the chicken evenly and allow to simmer gently for 3-5 minutes.
- Prepare serving bowls with a base layer of cooked rice.
- Divide buffalo chicken evenly among the bowls, placing it over the rice.
- Top each bowl with shredded lettuce and halved cherry tomatoes.
- Sprinkle with shredded cheddar cheese and drizzle with dressing.
- Garnish with sliced green onions and add avocado slices if desired. Serve immediately.
Notes
Feel free to swap chicken for shredded rotisserie chicken or adjust spice levels to preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg