Ingredients
- 1 lb boneless, skinless chicken (breast or thighs)
- 1/2 cup Buffalo sauce
- 1 cup rice or quinoa
- 1 cup assorted vegetables (bell peppers, carrots, corn)
- Green onions, chopped
- Shredded cheese
- Avocado, sliced
- Ranch or blue cheese dressing
- Olive oil
- Salt and pepper to taste
Instructions
- Start by cooking your rice or quinoa according to package instructions. Fluff it up and set aside.
- In a large skillet, add a splash of olive oil over medium heat. Toss in diced chicken, seasoning with salt and pepper. Sauté until the chicken is fully cooked, about 5-7 minutes.
- Pour in your Buffalo sauce and let it simmer for an additional 3-5 minutes, ensuring the chicken is adequately coated.
- While the chicken simmers, chop your vegetables and prepare your toppings.
- To assemble your Buffalo Chicken Bowl, spoon the rice or quinoa into bowls, top it with the saucy chicken, and finish with your chosen veggies and toppings.
- Drizzle with ranch or blue cheese dressing for that creamy finish.
Notes
For a vegetarian twist, substitute chicken with tofu or chickpeas, and use cauliflower rice for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Gluten-Free