Ingredients
Scale
- 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
- Optional: sliced avocado, for topping
- 1/2 cup shredded cheddar cheese
- 1/4 cup ranch or blue cheese dressing
Instructions
- Combine hot sauce and melted butter in a small bowl, stirring until fully blended. Set aside.
- Heat olive oil in a large skillet over medium high heat.
- Add chicken pieces, seasoning with salt and pepper.
- Sauté for 5 to 7 minutes until browned and cooked through.
- Lower heat to low and pour buffalo sauce over chicken.
- Stir to coat evenly and simmer for 3 to 5 minutes to infuse flavor.
- Divide cooked rice as a base into serving bowls.
- Top with buffalo chicken, then layer shredded lettuce and halved cherry tomatoes.
- Sprinkle shredded cheddar cheese and drizzle ranch or blue cheese dressing over each bowl.
- Garnish with sliced green onions and optional avocado slices.
- Serve immediately while chicken is hot for optimal flavor and texture.
Notes
Use similarly sized chicken pieces for even cooking and consider adjustments to the buffalo sauce for desired heat level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg