Description
A straightforward recipe for a spicy Buffalo chicken bowl with rice and simple toppings.
Ingredients
Scale
- 1 cup uncooked white rice
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1/2 cup Buffalo wing sauce
- 1/4 cup water
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup ranch dressing
Instructions
- Cook the white rice according to package directions.
- In a medium bowl, toss the chicken pieces with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken to the skillet and cook until browned and cooked through, about 6-8 minutes.
- Pour the Buffalo wing sauce and water over the cooked chicken. Stir to coat.
- Reduce heat to low and simmer for 2 minutes, allowing the sauce to thicken slightly.
- Divide the cooked rice among serving bowls.
- Top the rice with the sauced chicken mixture.
- Sprinkle shredded cheddar cheese over the chicken.
- Drizzle ranch dressing over the top before serving.
Notes
- You can substitute brown rice for white rice.
- Adjust the amount of Buffalo sauce for your preferred spice level.
- Use pre-cooked shredded chicken to reduce cooking time.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5
- Sodium: 950
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 48
- Cholesterol: 130
Keywords: Buffalo chicken, chicken bowl, spicy chicken, rice bowl, quick dinner