Buffalo Chicken Rice Bowls with Ranch Yogurt

Name: Buffalo Chicken Rice Bowls with Ranch Yogurt
Total time: 35 min
Yield: 4 servings
Cuisine: American comfort
Ingredients: 2¼ lb boneless chicken breasts, in 1-inch pieces; ½ cup buffalo wing sauce; ¾ cup rice; 1 cup shredded carrots; 2 celery ribs, thinly sliced; ½ English cucumber, diced; 1 cup grape tomatoes, halved; ¾ cup plain Greek yogurt; 2 tbsp ranch dressing; ⅓ cup crumbled feta or blue cheese; 3 green onions, sliced; 1 tbsp oil; 1 tsp garlic powder; 1 tsp smoked paprika; ½ tsp dried dill; salt; pepper

LunchAmerican comfort35 minServes 4590 kcal67 g protein

Juicy seared chicken tossed in tangy buffalo sauce over rice with cool cucumber, carrots, celery and tomatoes, then drizzled with a creamy ranch yogurt and feta. Wing-night flavor in a bowl.

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Ingredients

2¼ lb boneless chicken breasts, in 1-inch pieces
½ cup buffalo wing sauce
¾ cup rice
1 cup shredded carrots
2 celery ribs, thinly sliced
½ English cucumber, diced
1 cup grape tomatoes, halved
¾ cup plain Greek yogurt
2 tbsp ranch dressing
⅓ cup crumbled feta or blue cheese
3 green onions, sliced

From your pantry: 1 tbsp oil, 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp dried dill, salt, pepper.

Instructions

Cook the rice according to the package. Toss the chicken with the garlic powder, paprika, ½ tsp salt and pepper.
Heat the oil in a large skillet over medium-high heat and cook the chicken in a single layer, turning once, until browned and 165°F inside, 7 to 9 minutes.
Take the pan off the heat, pour in the buffalo sauce and toss until every piece is glossy.
Stir the yogurt, ranch, dill and a splash of water into a pourable sauce.
Divide the rice among bowls and top with the buffalo chicken, carrots, celery, cucumber and tomatoes. Drizzle with ranch yogurt and finish with feta and green onions.

Tip: Toss the chicken in the sauce off the heat; buffalo sauce is mostly butter and vinegar and turns greasy if it boils.