Buffalo Chicken Ranch Bowls

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Boneless skinless chicken breasts
• 1/2 cup Buffalo hot sauce
• 2 tbsp Unsalted butter
• 1 head Romaine lettuce, chopped
• 1 pint Cherry tomatoes
• 1 each Cucumber
• 4 oz Shredded cheddar cheese
• 1/2 cup Ranch dressing
• 1 1/2 cups White rice
• 2 stalks Celery
• 1/4 each Red onion

Instructions

1. Cook the white rice according to package directions.
2. Pat the chicken breasts dry and season with salt and pepper. Heat a large skillet over medium-high heat and cook the chicken 6-7 minutes per side, until the internal temperature reaches 165°F and the juices run clear.
3. Let the chicken rest 3 minutes, then dice or shred it.
4. Melt the butter in a small saucepan over low heat, stir in the buffalo sauce, and toss the cooked chicken in the warm sauce until well coated.
5. Divide the rice and chopped romaine among four bowls. Top with the buffalo chicken, halved cherry tomatoes, diced cucumber, sliced celery, and red onion.
6. Sprinkle with shredded cheddar and drizzle generously with ranch dressing before serving.