Description
A bold, satisfying fusion of buffalo chicken, crisp vegetables, and creamy cheese over rice. This halal-friendly bowl is meal-prep ready, quick to make, and packed with protein, fiber, and flavor. Swap rice for cauliflower or adjust spice levels to suit your taste.
Ingredients
2 boneless, skinless chicken breasts
1 cup cooked rice (white or brown)
1 cup mixed vegetables (lettuce, tomatoes, red onion)
1/4 cup halal-friendly buffalo sauce
2 tbsp buttermilk (or vegetable oil, non-alcoholic wet sauce)
1/4 cup shredded halal cheese
2 tbsp ranch-style dressing (no alcohol)
Optional: cilantro, avocado, chipotle for extra heat
Instructions
1. Preheat oven to 400°F (200°C). Place chicken in a baking dish.
2. Mix buffalo sauce with buttermilk (or oil) and brush over chicken. Bake 25-30 minutes until fully cooked.
3. Chop cooked rice and mixed vegetables. Shred chicken into bite-sized pieces.
4. Assemble bowls: layer rice, top with chicken, vegetables, cheese, and ranch drizzle.
5. Garnish with cilantro or avocado if desired.
Notes
Use air-fryer for crisper chicken. For keto, substitute rice with cauliflower rice. Substitute buffalo sauce with barbecue or teriyaki for tailored flavors. Store leftovers in airtight containers up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 75mg