Buffalo Chicken & Broccoli Rice Bowls

1. To cook the rice, simply add the rice to a sauce pan and cover with the recommended amount of water (generally 2x the rice amount) – let simmer until done.

2. Add the raw broccoli florets to a baking tray and season with 1 tsp of salt, 1 tsp of black pepper, a 4 cloves of minced garlic. Place in a 450 degree (F) oven for ~30 minutes, or cooked through to your liking.

3. Dice into bite-sized pieces or flatten your chicken breasts and place in a mixing bowl or on a tray. Spray with olive oil then season with 2 tsp of salt, 2 tsp of black pepper, 2 tsp of garlic powder, and 2 tsp of onion powder.

4. To sear the chicken, place it in an oiled skillet set over medium heat and let cook until color is developed on both sides and the internal temp reaches 165 degrees (F). Once done, place off to the side and dice up to serve. You can also cook the chicken in an air fryer or oven at 450 (F).

5. Once cooked through, keep the chicken in the pan and turn the heat off. Add in the buffalo sauce, and mix until well combined.

6. To prep the ranch, combine the non-fat Greek yogurt, freshly chopped dill, minced garlic, salt, black pepper, garlic powder, onion powder, lemon juice, and milk (we use cashew milk for ours).

7. To prep, add the cooked broccoli to one side of each of your containers, then add your diced chicken to the middle, and finally, your cooked rice to the other side. Then top with your sauce and optionally, some green onion. Enjoy 🙂