Buffalo Chicken and Rice Bowl
Tender chicken tossed in tangy buffalo sauce over rice with crunchy cabbage and a cool yogurt drizzle — all the wing flavor, none of the mess.
- Total
- 23 min
- Serves
- 2
Tender chicken tossed in tangy buffalo sauce over rice with crunchy cabbage and a cool yogurt drizzle — all the wing flavor, none of the mess.
Ingredients
- 12 oz boneless skinless chicken breast, cubed
- 3 tbsp buffalo hot sauce
- 1.5 cups cooked white rice
- 1 cup shredded cabbage
- 1/4 cup plain Greek yogurt
- 0.75 oz cheddar cheese, grated
- 1 tbsp olive oil
- 0.25 tsp fine salt
Instructions
- Season the cubed chicken with the salt and sear in the olive oil over medium-high for 5 to 6 minutes, stirring, until cooked through and golden.
- Turn off the heat, pour the buffalo sauce over the chicken, and toss until every piece is glossy and coated.
- Divide the cooked white rice between two bowls and top with the shredded cabbage.
- Spoon the buffalo chicken over the rice, drizzle with the Greek yogurt, and finish with the grated cheddar.
Nutrition (per serving)
- Calories
- 459
- Protein
- 48 g
- Fat
- 8 g
- Carbs
- 43 g
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