Buffalo Chicken Power Bowl Packed with Flavor!

buffalo sauce

🥗Healthier: hot sauce

💰Cheaper: homemade buffalo sauce

Hot sauce can provide similar heat with fewer calories.

shredded cheese

🥗Healthier: nutritional yeast

💰Cheaper: cheddar cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is a protein-rich alternative.

avocado

💰Cheaper: sliced cucumbers

Cucumbers provide crunch at a lower cost.

Cut the chicken breasts into 1 to 1.5 inch pieces.

Place the chicken pieces into a gallon size Ziploc bag.

Add 2 tablespoons of cornstarch to the chicken in the bag.

Optionally add cayenne pepper to the bag.

Seal the Ziploc bag tightly and shake to coat the chicken evenly with cornstarch and cayenne.

Refrigerate the bag for a couple of hours.

After a couple of hours, take out the chicken and prepare the crock pot.

Set the crock pot to sear at 350 degrees.

Add avocado oil to the bottom of the crock pot.

Add 2 diced cloves of garlic to the oil and sauté until fragrant.

Add the chicken to the crock pot and brown it nicely.

Once browned, pour the entire 20 oz bottle of Frank's Red Hot sauce over the chicken.

Place 1 stick of butter on top of the chicken and sauce in the crock pot.

Cover the crock pot and cook on high for 2 hours or until the chicken is fork tender.

Rinse the rice in a strainer before cooking.

Add the rinsed rice to the rice cooker and cook according to the rice cooker's instructions.

30 minutes before the chicken is done, start cooking the rice.

Once the rice is done, place a pad of butter in the bottom of a serving bowl.

Add the cooked rice on top of the butter and mix to coat.

Add 3-4 tablespoons of dry ranch dressing mix to the rice and mix well.

Serve the rice in a bowl, topped with buffalo chicken.

Serve with a side of carrots, celery, and a ramekin of blue cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens