Ingredients
Method
Preparation
- In a small bowl, whisk the hot sauce with the melted butter. Set aside.
- Warm a large skillet over medium-high heat and add the olive oil.
- Season the chicken pieces with salt and pepper. Add them to the hot skillet in a single layer. Cook, stirring occasionally, until browned and cooked through, about 5–7 minutes.
- Reduce heat to low. Pour the buffalo sauce over the chicken and stir to coat evenly. Let it simmer gently for 3–5 minutes.
- Spoon a base of cooked rice into each serving bowl. Divide the sauced chicken over the rice.
- Top with shredded lettuce, halved cherry tomatoes, shredded cheddar, and a drizzle of ranch or blue cheese dressing. Garnish with green onions and avocado slices if using.
- Serve immediately while the chicken is hot and the rice is warm.
Nutrition
Notes
For a lower-calorie option, swap butter for 3 tablespoons of olive oil in the sauce and reduce hot sauce to taste. Use cooked rotisserie chicken for speed; toss briefly in warmed sauce. Store leftovers in an airtight container for 3–4 days.