Buffalo Chicken Rice Bowl
This Buffalo Chicken Rice Bowl takes fan-favorite game day flavors and transforms them into a delicious meal you can eat with a fork!
– 2 cups cooked Basmati rice
– 1 large cooked chicken breast
– ¼ cup Frank’s Red Hot buffalo wing sauce
– 1 tablespoon olive oil
– ½ cup sliced carrots
– ½ cup sliced celery
– blue cheese crumbles or feta (optional)
Heat olive oil in a pan over medium heat. Add the sliced carrots and sauté for 2 minutes, then add sliced celery and sauté for an additional 2 minutes. Remove from heat.
Divide 2 cups of cooked rice into 2 large bowls (1 cup of rice per bowl). Divide sautéed celery and onions between 2 bowls.
Toss cooked chicken in buffalo sauce, then divide it between 2 bowls.
Garnish with blue cheese or feta crumbles, a drizzle of Ranch dressing, and thinly sliced green onions.
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