Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup buffalo sauce (store-bought or homemade)
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 tablespoon olive oil
- 1 cup shredded cheddar cheese
- 1 cup chopped celery
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ½ cup ranch dressing
Instructions
- Preheat oven to 400°F (200°C). In a bowl, mix chicken with olive oil, garlic powder, onion powder, salt, and pepper until well coated.
- Place chicken on a lined baking sheet and pour half the buffalo sauce over it. Bake for 20-25 minutes until fully cooked (internal temperature at least 165°F).
- Let the chicken rest for 5 minutes before shredding it with two forks. Toss with remaining buffalo sauce.
- Cook rice according to package instructions; for cauliflower rice, sauté in olive oil until tender.
- Assemble bowls starting with rice as the base. Top with shredded chicken and various fresh veggies like celery and cherry tomatoes.
- Drizzle ranch dressing over the top and garnish with sliced avocado.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 610
- Sugar: 4g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 90mg