Ingredients:

  • 1.5 lbs (680g) boneless skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp (30ml) olive oil
  • 1/2 cup (120ml) buffalo hot sauce
  • 2 tbsp (28g) unsalted butter, melted
  • 1 tbsp (15ml) honey
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 cups (370g) cooked long-grain white rice
  • 2 stalks (60g) celery, thinly sliced
  • 1 cup (130g) shredded carrots
  • 1/4 cup (15g) green onions, sliced
  • 1/2 cup (120ml) ranch dressing
  • 1/4 cup (30g) crumbled feta cheese

Instructions:

  1. Prepare the base: Cook rice according to package directions, or roast cubed potatoes/sweet potatoes at 400°F (200°C) for 20-25 minutes.
  2. Season the cubed chicken breast with garlic powder, salt, and black pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear undisturbed for 3-4 minutes to develop a brown crust.
  4. Flip the chicken and cook for another 3-4 minutes until the internal temperature reaches 165°F.
  5. Stir in the buffalo hot sauce, melted butter, and honey. Simmer for 2-3 minutes until the sauce emulsifies and glazes the chicken.
  6. Assemble the bowls by placing a portion of the base in each bowl, topping with buffalo chicken, sliced celery, shredded carrots, and green onions.
  7. Finish with a drizzle of ranch dressing and a sprinkle of crumbled feta cheese.