Description
A quick and satisfying weeknight meal featuring spiced chicken, fresh veggies, and creamy dressing over a bed of rice.
Ingredients
- 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
- 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
Instructions
- Combine the hot sauce and melted butter in a small bowl and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken pieces, seasoning with salt and black pepper. Cook for 5–7 minutes until browned and fully cooked.
- Reduce heat to low and pour the buffalo sauce over the chicken. Stir to coat evenly and simmer for 3–5 minutes.
- Divide cooked rice among serving bowls as the base.
- Top with buffalo chicken, then add shredded lettuce and cherry tomatoes.
- Sprinkle with shredded cheddar cheese and drizzle with ranch or blue cheese dressing.
- Garnish with green onions and optional avocado slices.
- Serve immediately while hot.
Notes
For meal prep, cook the chicken and rice ahead of time and assemble just before serving. Adjust hot sauce levels to taste.
