Ingredients
Equipment
Method
- In a small bowl, combine the hot sauce and melted butter. Stir until well blended and smooth, then set aside.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add chicken pieces in a single layer and season with salt and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until browned and fully cooked through with no pink remaining.
- Reduce heat to low and pour the buffalo sauce over the chicken. Stir well to coat every piece evenly and simmer for 3 to 5 minutes until the sauce thickens slightly.
- Divide cooked rice evenly among four serving bowls as the base.
- Top with the buffalo chicken, then layer on shredded lettuce and cherry tomatoes.
- Sprinkle shredded cheddar cheese over each bowl and drizzle with ranch or blue cheese dressing.
- Garnish with sliced green onions and optional avocado slices. Serve immediately while hot.
Notes
Use gluten-free hot sauce and dressing for a fully gluten-free meal. Adjust heat by adding more or less hot sauce. Brown rice or cauliflower rice can be substituted as the base. Store chicken and rice separately from fresh toppings for up to 3 days in the refrigerator.
