Description
A bold and satisfying bowl packed with tender chicken, fluffy rice, fresh vegetables, and a creamy drizzle that balances just the right amount of heat.
Ingredients
-
Boneless, skinless chicken breast: 1 pound (450 g)
-
Olive oil: 1 tablespoon (15 ml)
-
Salt: ½ teaspoon
-
Black pepper: ¼ teaspoon
-
Paprika: 1 teaspoon
-
Buffalo-style sauce: ½ cup (120 ml)
-
Long-grain white rice, cooked: 2 cups (about 370 g)
-
Shredded lettuce: 2 cups (100 g)
-
Cherry tomatoes, halved: 1 cup (150 g)
-
Cucumber, sliced: 1 cup (120 g)
-
Plain Greek yogurt: ½ cup (120 g)
-
Lemon juice: 1 tablespoon (15 ml)
-
Garlic powder: ½ teaspoon
-
Green onions, chopped: ¼ cup (25 g)
Instructions
-
Cook the rice according to package instructions and set aside.
-
Cut the chicken into bite-sized pieces and season with salt, black pepper, and paprika.
-
Heat olive oil in a skillet over medium heat. Add the chicken and cook for 6–8 minutes until fully cooked.
-
Reduce heat slightly, add the buffalo-style sauce, and stir to coat the chicken. Simmer for 2–3 minutes.
-
In a small bowl, mix Greek yogurt, lemon juice, and garlic powder to make the creamy sauce.
-
Assemble bowls with rice, buffalo chicken, lettuce, tomatoes, and cucumber.
-
Drizzle with creamy sauce and garnish with green onions before serving.
Notes
-
Adjust the amount of buffalo-style sauce to control spice level.
-
Store components separately for easy meal prep throughout the week.
-
Swap rice for quinoa or brown rice if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes