Ingredients
– 2 cups cooked rice
– 500 g chicken breast, diced
– 100 ml hot sauce
– 1 tablespoon olive oil
– 1 tablespoon butter
– 1 cup diced celery
– 1 cup diced carrots
– 1 cup shredded lettuce
– ½ cup ranch dressing
– ½ cup shredded cheese
Method
1. Heat olive oil and butter in a large skillet over medium heat.
2. Add diced chicken to the skillet and cook until no longer pink, about 6-8 minutes.
3. Pour hot sauce over the cooked chicken and stir well to combine, cooking for an additional 2 minutes.
4. Prepare bowls by dividing cooked rice among each bowl, then topping with the buffalo chicken mixture.
5. Add diced celery, diced carrots, shredded lettuce, ranch dressing, and cheese on top of the chicken and rice.
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