Description
A cozy weeknight dinner that perfectly marries buffalo chicken with fresh veggies and a creamy ranch drizzle.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 1 cup cooked rice (brown or white)
- 1 cup diced celery
- 1 cup diced carrots
- 1/2 cup ranch dressing
- 1 cup shredded cheese (cheddar or mozzarella)
- Chopped green onions for garnish
Instructions
- In a large bowl, combine the cooked shredded chicken and buffalo sauce. Mix well to coat the chicken evenly.
- In serving bowls, layer a generous portion of cooked rice as the base, followed by the buffalo chicken mixture.
- Top each bowl with diced celery and carrots, and sprinkle shredded cheese on top.
- Drizzle ranch dressing over each bowl and garnish with chopped green onions.
- Serve immediately and enjoy!
Notes
Cook your chicken ahead of time for quick assembly. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg