Buffalo Chicken Rice Bowls
Shredded buffalo chicken over rice with a cool ranch drizzle, crunchy celery, and blue cheese crumbles. All the wing-night flavor in a tidy meal prep bowl.
PROTEIN 28g
CALORIES 375
P:E RATIO 7.5
TIME 30m
YIELD 5
P:E 7.5
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 lbs boneless skinless chicken breasts 28G PROTEIN
3/4 cup buffalo wing sauce (like Frank's RedHot) FLAVOR
3 cups cooked white rice CARB BASE
1/2 cup ranch dressing FLAVOR
1/3 cup crumbled blue cheese DAIRY
3 stalks celery, diced PRODUCE
2 green onions, sliced FLAVOR
1/2 cup chicken broth 28G PROTEIN
1 teaspoon garlic powder FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 5 days. Buffalo chicken alone freezes well for up to 3 months.
- Batching: Adjust the buffalo sauce amount to your heat preference — start with 1/2 cup for milder.
- Reheat: Microwave chicken and rice for 2 minutes. Add cold celery, blue cheese, and ranch after reheating.
EXECUTION STEPS
01
THE MACRO PREP
Place chicken breasts in the Instant Pot. Pour buffalo sauce and chicken broth over the chicken. Sprinkle with garlic powder.
02
HIGH HEAT SEAR
Lock the lid and cook on High Pressure for 15 minutes.
03
VEGGIE STEAM-SAUTÉ
Quick release pressure. Use two forks to shred the chicken directly in the pot. Stir to coat with sauce.
04
HIGH HEAT SEAR
Cook rice according to package directions while the chicken cooks.
05
STEP 5
Divide rice among 5 containers. Top each with shredded buffalo chicken, diced celery, and green onions.
06
STEP 6
Add blue cheese crumbles and a drizzle of ranch in separate small containers.