Buffalo Chicken Rice Bowl

Spicy buffalo chicken over fluffy white rice with cool ranch drizzle and crunchy celery. A game-day classic turned weeknight dinner.

Ingredients

• •2 chicken breasts, cooked and shredded
• •1 cup cooked white or brown rice
• •3 tablespoons buffalo sauce
• •1 tablespoon butter
• •1 celery stalk, thinly sliced
• •2 tablespoons ranch dressing
• •Shredded lettuce or chopped scallions to garnish

Instructions

1. 1. If starting with raw chicken: cook chicken breasts in a skillet with a splash of water over medium heat, covered, for 8–10 minutes per side until cooked through. Shred with two forks.
2. 2. Melt butter in a small pan over low heat. Add buffalo sauce and stir to combine. Toss shredded chicken in the buffalo sauce until fully coated.
3. 3. Spoon cooked rice into bowls.
4. 4. Top with the buffalo chicken, sliced celery, and a drizzle of ranch dressing.
5. 5. Garnish with shredded lettuce or scallions. Serve immediately.