# Components:
→ Chicken
01 - 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Buffalo Sauce
08 - 1/3 cup hot sauce (such as Franks RedHot)
09 - 2 tablespoons unsalted butter, melted
10 - 1 teaspoon honey (optional)
→ Vegetables
11 - 2 cups cooked white or brown rice, warm
12 - 1 cup shredded romaine lettuce
13 - 1 cup cherry tomatoes, halved
14 - 1 cup shredded carrots
15 - 1/2 cup sliced cucumber
16 - 1/4 cup thinly sliced red onion
→ Toppings
17 - 1/3 cup ranch dressing
18 - 1/3 cup blue cheese crumbles
19 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - In a medium bowl, combine chicken pieces with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss until evenly coated.
02 - Heat a large skillet over medium-high heat. Add seasoned chicken and cook for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through.
03 - While chicken cooks, whisk together hot sauce, melted butter, and honey (if using) in a small bowl until well combined.
04 - Remove cooked chicken from heat and toss with buffalo sauce to coat thoroughly.
05 - Divide warm rice among four serving bowls. Top each with romaine lettuce, cherry tomatoes, shredded carrots, cucumber slices, and red onion.
06 - Spoon buffalo chicken over the vegetable mixture in each bowl. Drizzle with ranch dressing and sprinkle with blue cheese crumbles.
07 - Garnish with chopped parsley if desired. Serve immediately while rice and chicken remain warm.
