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
- Prepare the buffalo sauce by combining hot sauce and melted butter in a small bowl; mix well and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning with salt and pepper.
- Cook the chicken for 5–7 minutes, or until browned and cooked through, stirring occasionally.
- Reduce heat to low and pour the buffalo sauce over the chicken; stir to coat evenly.
- Let the chicken simmer gently for 3–5 minutes to absorb flavors and develop a glossy finish.
- Prepare serving bowls by adding a base layer of cooked rice.
- Divide the buffalo chicken among the bowls over the rice.
- Top each bowl with shredded lettuce and halved cherry tomatoes.
- Sprinkle with shredded cheddar cheese and drizzle with ranch or blue cheese dressing.
- Garnish with sliced green onions and avocado slices if desired. Serve immediately while hot.
Notes
Pat chicken dry before seasoning for better browning. Avoid overcrowding the pan for even caramelization.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg