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Juicy chicken thighs, fluffy rice, mushrooms, zucchini, and onion tossed in tangy buffalo sauce for a flavorful, satisfying, and light meal perfect for meal prep or busy weeknights.

Ingredients

Scale
  • 2 lbs (908 g) boneless skinless chicken thighs
  • 1 tbsp (8 g) chili powder
  • 2 tsp (6 g) salt
  • 1 tsp (3 g) pepper
  • 3 cups (450 g) cooked rice
  • 2 medium (400 g) zucchini
  • 8 oz (227 g) mushrooms
  • ½ medium (100 g) onion
  • ½ cup (56 g) shredded cheddar cheese
  • 2 tbsp (30 g) olive oil
  • 4 tbsp (60 g) buffalo sauce

Instructions

  1. Cook rice until you have 3 cups cooked.
  2. Toss chicken thighs with oil, chili powder, salt, and pepper until evenly coated.
  3. Bake chicken at 425°F for 10 minutes, then broil on the top rack for 5 minutes for color; after cooking, cut into 1-inch pieces.
  4. Or: heat a grill pan or skillet over medium-high with oil, cook chicken thighs 4–5 minutes per side, chop into large dice and return to the pan to brown and develop a crust.
  5. Wash and dice zucchini into small cubes, cut mushrooms into larger chunks, and finely chop the onion.
  6. Warm a large skillet over medium-high heat and add oil, then sauté the onion about 2 minutes until it starts to soften.
  7. Add more oil and the mushrooms to the skillet, sprinkle with salt, and cook until they brown and release moisture.
  8. Add the zucchini to the skillet and cook until tender but still slightly firm.
  9. Measure 3 cups of cooked rice into a large bowl.
  10. Mix the rice with the chopped chicken, cooked vegetables, shredded cheddar, and buffalo sauce; taste and adjust salt and pepper as needed.
  11. Portion the finished mixture evenly into five bowls or containers.

Notes

Cool rice thoroughly before storing to prevent mushiness., Salt mushrooms early to draw out moisture and help them crisp up., Add zucchini last during cooking to keep some firmness., For pan-frying chicken, ensure pan is hot and avoid overcrowding to achieve a golden sear., Adjust buffalo sauce amount to taste and nutritional goals., Leftovers keep well refrigerated for 3 to 4 days and freeze up to 2-3 months (without cheese)., Reheat covered in microwave or in skillet with splash of water or broth; add cheese or fresh toppings after reheating.

Nutrition

Find it online: https://theproteincook.com/buffalo-chicken-rice-bowls/