Description
A delicious and spicy Buffalo Chicken Bowl loaded with tender chicken, rice, and fresh vegetables, perfect for a quick and flavorful meal.
Ingredients
Scale
- 1 lb chicken fillets
- ½ cup hot sauce (such as Frank’s Red Hot)
- 1 tbsp olive oil
- 1 cup sour cream
- 1 tbsp fresh chopped dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp lemon juice
- Salt and pepper, to taste
- 3 cups white rice, cooked
- 1 cup diced celery
- 1 red onion, diced
- fresh dill for garnish
Instructions
- If you don’t already have rice prepared, cook 1½ cups of uncooked white rice according to package instructions to yield about 3 cups. Set aside to keep warm.
- In a small mixing bowl, whisk together sour cream, chopped dill, garlic powder, onion powder, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste. Cover and refrigerate while you prepare the chicken.
- Heat olive oil in a large skillet over medium heat, add the chicken fillets and cook for about 5–6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
- Add the hot sauce until evenly coated. You can add more or less sauce depending on your heat preference.
- Divide the rice evenly into serving bowls. Top each bowl with Buffalo chicken, diced celery, and red onion.
- Drizzle with the homemade ranch dressing. Garnish with fresh dill before serving.
- Serve and enjoy!
Notes
- Adjust the amount of hot sauce to suit your heat preference.
- Feel free to add additional toppings such as avocado or cheese.
- This recipe can easily be doubled for meal prep or larger gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg