Description
A bold and satisfying bowl packed with tender chicken, fluffy rice, fresh vegetables, and a tangy buffalo-style sauce balanced by a creamy drizzle.
Ingredients
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1 lb (450 g) boneless, skinless chicken breasts, cut into pieces
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2 tablespoons olive oil
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon smoked paprika
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup (120 ml) buffalo-style hot sauce
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1 tablespoon honey or maple syrup
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1 cup (200 g) uncooked rice
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2 cups (480 ml) water or low-sodium chicken broth
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1 cup (150 g) cherry tomatoes, halved
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1 cup (100 g) shredded lettuce
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1/2 cup (75 g) diced cucumber
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1/4 cup (40 g) sliced red onion
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1/4 cup (60 g) crumbled cheese or alternative
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1/2 cup (120 g) plain yogurt
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1 tablespoon lemon juice
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1 tablespoon olive oil
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1/4 teaspoon salt
Instructions
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Cook the rice in water or broth according to package instructions.
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Season chicken with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
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Cook chicken in a skillet over medium-high heat until fully cooked.
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Stir in buffalo-style hot sauce and honey; simmer briefly until coated.
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Whisk yogurt, lemon juice, olive oil, and salt to make the drizzle.
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Assemble bowls with rice, chicken, vegetables, and sauce.
Notes
Adjust the spice level by choosing a milder or hotter sauce. Store components separately for easy meal prep and best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes