Buffalo Chicken Rice Bowls

Step 1

Cook enough rice to yield 3 cups of cooked rice. 1 cup of dry rice will make around 2-3 cups of cooked rice depending on what kind you use.

Step 2

In a large bowl add the chicken, a bit of oil, chili powder, salt, and pepper. Toss to coat.

Step 3

You can cook your chicken however you like. I baked mine at 425°F for 10 minutes and then broiled it on the top rack for 5 minutes to develop color. Cut into 1 inch pieces. If you would rather pan fry it follow the instructions in the next step.

Step 4

Heat a grill pan or a skillet over medium high heat and add some oil. Cook the chicken thighs for 4-5 minutes on each side. Cut them into a large dice and return to the pan to develop color.

Step 5

Wash and cut your zucchini into a small dice and mushrooms into a large dice. Cut the onion into a small dice.

Step 6

Heat a large skillet over medium high heat. Add oil and saute the onions for a couple of minutes.

Step 7

Add a bit more oil and add in the mushrooms, season with salt to help bring out the water. Allow them to cook and develop color.

Step 8

Add in the zuchinni and cook until soft.

Step 9

Measure out 3 cups of cooked rice and add to a large bowl. Mix in the chicken, vegetables, cheese, and buffalo sauce. Season with salt and pepper to taste.

Step 10

This recipe makes 5 servings. Divide your ingredients evenly 5 ways.