buffalo chicken rice bowl

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  1.82kg

• Chili powder

  Spices

  2 tbsp or 15g

• Salt

  Table

  4 tsp or 24g

• Pepper

  Spices, black

  2 tsp or 4g

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Zucchini

  Summer squash, includes skin, raw

  4 medium or 784g

• Mushrooms

  White, raw

  453g

• Onions

  Raw

  1 medium or 110g

• Cheddar cheese

  1 cup, shredded or 113g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Pepper or hot sauce

  Ready-to-serve

  8 tbsp or 115g

Directions

1. In a large bowl add the chicken, a bit of oil, chili powder, salt, and pepper. Toss to coat
2. You can cook your chicken however you like. I baked mine at 425°F for 10 minutes and then broiled it on the top rack for 5 minutes to develop color. Cut into 1 inch pieces.
3. Wash and cut your zucchini into a small dice and mushrooms into a large dice. Cut the onion into a small dice.
4. Heat a large skillet over medium high heat. Add oil and saute the onions for a couple of minutes.
5. Add a bit more oil and add in the mushrooms, season with salt to help bring out the water. Allow them to cook and develop color.
6. Add in the zuchinni and cook until soft.
7. Measure out 6 cups of cooked rice and add to a large bowl. Mix in the chicken, vegetables, cheese, and buffalo sauce. Season with salt and pepper to taste.

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