Buffalo Chicken Protein Bowl
A hearty and comforting bowl filled with tender chicken in spicy sauce, fluffy rice, fresh veggies, and creamy dressing, perfect for busy weeknights.
Ingredients
Chicken and Sauce
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup hot sauce (e.g., Frank's RedHot)
- 1/4 cup unsalted butter, melted
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Base and Toppings
- 2 cups cooked rice (white or brown)
- 1 cup shredded lettuce
- 1 cup cherry tomatoes, halved
- 1/4 cup thinly sliced green onions
- 1/2 cup shredded cheddar cheese
- 1/4 cup ranch or blue cheese dressing
- Optional: sliced avocado, for topping
Instructions
Preparation
- Combine hot sauce and melted butter in a small bowl and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Sauté bite-sized pieces of chicken for 5-7 minutes, seasoning with salt and pepper.
- Lower the heat and pour the prepared buffalo sauce over the chicken, stirring to coat.
- Let it simmer for 3-5 minutes to infuse the flavors.
Assembly
- Fluff the cooked rice and use it as a base in serving bowls.
- Spoon the buffalo chicken over the rice.
- Layer with shredded lettuce and halved cherry tomatoes.
- Sprinkle shredded cheddar cheese and drizzle with ranch or blue cheese dressing.
- Garnish with green onions and optional avocado slices.
- Serve immediately.
Notes
Store leftovers in airtight containers in the refrigerator for up to three days. This bowl freezes beautifully if cooled before storing.