Buffalo Chicken Rice Bowls
Ingredients
- 1 (3.5-oz) pouch boil-in-bag brown rice
- 1 green onion, thinly sliced
- 1 Tbsp butter
- ½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- ⅓ cup buffalo wing sauce
- 3 cups chopped romaine lettuce (or use other salad greens)
- 1 cup frozen fire-roasted corn, peppers, and onions
- ⅔ cup halved grape tomatoes
- ¼ cup Ranch dressing
Instructions
- Cook rice according to package directions; stir in onion.
- Meanwhile, melt butter in a large nonstick skillet over medium heat. Cook chicken in butter 8 minutes or until browned and done; stir in wing sauce.
- Divide lettuce between 2 bowls; top with rice and chicken.
- Heat corn mixture according to package directions; spoon over chicken, and sprinkle with tomatoes. Drizzle with dressing.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
563
|
563
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 33 | 33 |
| Carb (g) | 59 | 59 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 1373 | 1373 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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- Matching Grocery List
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