Buffalo Chicken Rice Bowls With Celery And Blue Cheese

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 15 min · Chicken · gluten-free, high-protein

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Ingredients

• about 1 lb meat rotisserie chicken, pulled
• 1/4 cup buffalo wing sauce
• 1 tbsp butter
• 4 cups cooked microwave white rice
• 2 ribs, thinly sliced celery
• 1, cut into matchsticks carrots
• 1/4 cup blue cheese crumbles
• 1/4 cup blue cheese dressing
• 2, sliced scallions

Method (tap to check — screen stays awake)

1. Heat the rice pouches through, 90 seconds each, and divide among four bowls while you pull the rotisserie chicken into big shreds.
2. Melt the butter in a skillet over medium, pour in the buffalo sauce and whisk until it turns glossy and one shade lighter, about 1 minute.
3. Add the chicken and toss for 2 to 3 minutes, just until every shred is coated and steaming - it is already cooked, so you are only warming it.
4. Pile the chicken over the rice and finish with celery, carrots, blue cheese crumbles, a drizzle of dressing and the scallions.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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