Description
A spicy, high-protein reinterpretation of buffalo wings. Fluffy rice, tender chicken in tangy hot sauce, and crispy veggies make this a satisfying, customizable dish for health-conscious eaters or busy weeknights.
Ingredients
1 pound boneless, skinless chicken breasts or thighs (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
1/2 cup diced tomatoes
1/4 cup avocado (sliced)
1/4 cup blue cheese crumbles (optional)
2 tablespoons ranch dressing (optional)
1/2 cup chopped scallions or cilantro (for garnish)
Instructions
Heat olive oil in a skillet over medium-high heat. Add chicken and season with salt and pepper. Cook until browned and nearly cooked through (about 5 minutes). Mix in hot sauce and melted butter, stirring to coat. Cook until chicken is fully cooked (internal temperature 165°F/74°C), about 8-10 minutes.
Divide cooked rice into bowls. Top with buffalo chicken mixture, shredded lettuce, diced tomatoes, avocado, and blue cheese crumbles (if using). Drizzle with ranch dressing and garnish with scallions or cilantro.
Notes
Swap rice for cauliflower rice for a low-carb version. Use vegan dressing for a dairy-free option. Prep chicken and sauce in advance for meal prepping. Adjust hot sauce quantity to taste.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg