Buffalo Chicken Bowls
Ingredients
- ½ pouch dry Greek yogurt salad dressing mix
- 1 (5-oz) carton Greek yogurt
- 2 Tbsp milk
- ½ cup long-grain rice
- 1 cup chicken broth
- 1 Tbsp butter
- ¾ lb boneless skinless chicken breasts, cut into 1-inch cubes
- ½ cup buffalo wing sauce
- ½ (16-oz) pkg tri-color coleslaw mix
- ½ (9-oz) pkg chopped romaine lettuce
- ½ (12-oz) pkg frozen fire-roasted corn, peppers, and onions
- 1 tomato, chopped
Instructions
- Stir together dressing mix, yogurt, and milk in a bowl. Cover and refrigerate until ready to serve.
- Combine rice and broth in a saucepan; bring to a boil over medium-high heat, reduce heat, cover, and simmer 18 minutes or until rice is tender. Fluff with a fork and season to taste.
- Meanwhile, melt butter in a nonstick skillet over medium heat.
- Add chicken, and cook 6 minutes or until done; stir in wing sauce until chicken is coated.
- Divide coleslaw and lettuce among serving plates; top with rice and chicken.
- Heat corn according to package directions; spoon over chicken and sprinkle with tomatoes.
- Drizzle with desired amount of yogurt dressing.
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