Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized cubes
- 1.5 cups dry Jasmine rice (or 3 cups cooked)
- 1/2 cup buffalo hot sauce (like Frank’s RedHot)
- 1/2 cup non-fat plain Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups chopped bell peppers or steamed broccoli (optional)
- Garnish: Sliced green onions and a drizzle of light ranch or blue cheese
Instructions
- Start by rinsing your jasmine rice under cold water until the water runs clear. Cook the rice according to the package instructions using a rice cooker or stovetop. While the rice simmers, dice your chicken breasts into uniform 1-inch cubes. Pat the chicken dry with a paper towel and toss it in a small bowl with the garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken cubes in a single layer. Sear the chicken for about 6-8 minutes, turning occasionally, until it is golden brown and cooked through (internal temperature of 165°F). In a separate small bowl, whisk together the buffalo sauce and the Greek yogurt until smooth. Once the chicken is done, reduce the heat to low and pour the buffalo-yogurt mixture over the chicken. Stir well to coat every piece and simmer for 2 minutes until the sauce thickens slightly.
- Line up four meal prep containers. Divide the cooked rice evenly among the containers (about 3/4 cup per bowl). Place a portion of the buffalo chicken next to the rice. If you are adding vegetables, tuck them into the remaining space. Allow the food to cool completely before snapping the lids on to prevent condensation. Garnish with fresh green onions right before serving or storing.
- Cook Time: 40 minutes