High-Protein Buffalo Chicken Bowls

Tender buffalo-seasoned chicken served over rice with crisp celery, carrots, creamy avocado, and a cool Greek yogurt ranch drizzle.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds chicken breasts, boneless, skinless
• 1.5 cups long-grain white rice
• 2.25 cups water
• 0.5 cup hot sauce
• 1 cup plain greek yogurt
• 3 stalks celery
• 2 medium carrots
• 1 large avocado
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried dill
• 1 tablespoon lemon juice
• 1 teaspoon salt

Cooking instructions

1. Combine the rice, water, and 1/2 teaspoon of the salt in a saucepan. Bring to a boil, cover, reduce the heat to low, and simmer until the water is absorbed and the rice is tender, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes, then fluff with a fork. (about 23 min) — Low heat
2. While the rice cooks, stir the Greek yogurt, lemon juice, garlic powder, dried dill, and remaining 1/2 teaspoon salt in a small bowl. Add 1 to 2 tablespoons of water if needed to make a drizzling consistency. (about 3 min) — Room temperature
3. Cut the chicken into 1-inch pieces. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and the thickest pieces reach 165°F, 7 to 9 minutes. (about 9 min) — Medium-high heat
4. Reduce the skillet heat to low, add the hot sauce, and toss until the chicken is evenly coated and heated through, about 1 minute. (about 1 min) — Low heat
5. Thinly slice the celery, cut the carrots into matchsticks, and dice the avocado. (about 5 min) — Room temperature
6. Divide the rice among four bowls. Top with the buffalo chicken, celery, carrots, and avocado. Drizzle with the yogurt ranch and serve immediately. (about 2 min) — Room temperature