Roasted Buffalo Chicken Bowls with Rice and Ranch
Oven-roasted chicken is coated in butter-and-hot-sauce Buffalo sauce and served over cooked rice with cool vegetables and ranch.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1/2 cup hot sauce
- 1/4 cup unsalted butter, melted
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Bowl
- 2 cups cooked rice
- 1 cup shredded lettuce or mixed greens
- 1/2 cup dairy-free ranch dressing or standard ranch
- 1/4 cup shredded cheddar or dairy-free cheese
- 1/2 cup sliced cucumber or red bell pepper
Instructions
Method
- Preheat to 375°F and line a baking sheet with oven-safe parchment. Toss the bite-size chicken with the olive oil, salt, and pepper and spread in one layer.
- Begin checking after 8–10 minutes and continue roasting until the thickest chicken pieces reach 165°F.
- While the chicken roasts, combine the melted butter and hot sauce in a skillet over medium-low heat. Simmer gently for about 2 minutes, stirring, then remove from the heat.
- Toss the cooked chicken in the sauce off the heat. For each of four bowls, use 1/2 cup cooked rice, one-quarter of the chicken, 1/4 cup greens, 2 tablespoons sliced vegetables, 1 tablespoon cheese, and 2 tablespoons ranch.
Notes
- Store chicken and rice separately from greens and ranch; refrigerate promptly and use within 3–4 days, counting from the original cooking date.
- Reheat chicken and rice to 165°F before adding cold toppings.