Description

A hearty, flavorful main dish with baked buffalo chicken, fluffy rice, sweet corn, avocado, green onions, and cool ranch dressing. Perfectly balances heat and creaminess for quick meal prep or casual weeknight dinner.

Ingredients

Scale

4 boneless, skinless chicken breasts
2 tbsp buffalo sauce (hot sauce + melted butter or vegetable oil)
1 cup long-grain rice, uncooked
1/3 cup milk (non-dairy)
2 tbsp cool ranch dressing (or non-dairy mayonnaise + cool ranch seasoning)
1/2 cup frozen corn kernels, thawed
2 green onions, sliced
1/4 ripe avocado, sliced
cayenne pepper, to taste

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Instructions

Preheat oven to 400°F (200°C)
Place chicken breasts on a baking sheet, brush with 1 tbsp buffalo sauce
Bake chicken for 20-25 minutes or until cooked through
Cook rice in a saucepan with 1.5 cups water and milk for 15-18 minutes
Toss baked chicken with remaining buffalo sauce
Top rice with corn, avocado, green onions, and drizzle with cool ranch dressing

Notes

Use buttermilk instead of milk for a creamier rice base
For gluten-free version, ensure buffalo sauce contains no wheat
Meal prep components ahead for quicker assembly
Add black beans or quinoa as a grain alternative
Adjust cayenne level for personalized spiciness

Prep Time: 10
Cook Time: 30
Category: Dinner
Method: Baking, Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 500
Sugar: 3g
Sodium: 1200mg
Fat: 20g
Saturated Fat: 5g
Carbohydrates: 60g
Fiber: 5g
Protein: 25g
Cholesterol: 60mg