Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Estimated Calories: ~650 per serving
Protein: ~45g per serving
Carbs: ~50g per serving
Fat: ~25g per serving
Ingredients
Chicken
1 lb chicken breast
1 Tbsp oil
Salt + pepper
Sauce
1/3 cup buffalo sauce
Cream Layer
1/2 cup Greek yogurt
Rice
1 cup jasmine rice
Optional
Sliced carrots, Sliced celery
Directions
Step 1 – Cook the Rice
Prepare your rice using your standard method and keep it covered so it stays warm. Let it rest before fluffing so the texture stays clean.
This keeps everything timed right so you’re not waiting later.
Step 2 – Cook the Chicken Evenly
Slice chicken into strips and season lightly. Cook in a hot pan over medium-high heat until browned and fully cooked, about 4–5 minutes per side.
Even pieces give you consistent texture and keep anything from drying out.
Step 3 – Add the Buffalo Sauce
Lower the heat slightly and pour the buffalo sauce over the chicken. Toss it so everything gets coated evenly.
Let it warm through without overcooking the chicken.
Step 4 – Add the Balance
Prepare your Greek yogurt so it’s smooth and ready to go. You can keep it separate or lightly mix it in after plating.
Spicy without balance gets old fast, so this keeps it in check.
Step 5 – Build the Bowl
Add rice, then chicken, then the yogurt on top. Keep it layered instead of mixing everything right away.
It keeps the textures clean and the flavor balanced.
Step 6 – Lock It In
Take a bite, adjust if needed, and eat while it’s fresh.
If you’re standing around after plating, drop and give me 15.
