🔥🍗 Buffalo Chicken Rice Bowls

Ingredients:

• 2 cups cooked white or brown rice (or cauliflower rice for low-carb)

• 1 lb boneless skinless chicken breasts (or thighs), cut into bite-size pieces

• ½ cup Buffalo sauce (use Frank’s RedHot or your favorite)

• 2 tbsp butter, melted

• 1 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp smoked paprika

• Salt & pepper, to taste

Toppings & Garnishes:

• 1 cup shredded lettuce or cabbage

• 1 cup diced tomatoes (or cherry tomatoes, halved)

• ½ cup shredded carrots

• ½ cup corn (optional)

• ½ avocado, sliced

• ½ cup shredded cheddar or blue cheese crumbles

• Ranch or blue cheese dressing, for drizzling

• Green onions, sliced

Instructions:

1. Cook the chicken: Heat olive oil in a skillet over medium-high heat. Season chicken with garlic powder, paprika, salt, and pepper. Cook 5–6 minutes until golden and cooked through.

2. Toss in Buffalo sauce: Lower heat and stir in melted butter + Buffalo sauce. Coat chicken well and let simmer for 1–2 minutes.

3. Assemble bowls: Start with a base of rice. Add Buffalo chicken, then arrange toppings (lettuce, tomatoes, carrots, corn, avocado).

4. Finish: Sprinkle with cheese and drizzle with ranch or blue cheese dressing. Garnish with green onions.