Buffalo Chicken Rice Bowl

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 lb or 907g

• Chili powder

  Spices

  1 tbsp or 8g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  1 tbsp or 6g

• Brown rice

  Long-grain, cooked

  3 cup or 585g

• Zucchini

  Summer squash, includes skin, raw

  400g

• Mushrooms

  White, raw

  ½ lb or 227g

• Onions

  Raw

  100g

• Cheddar cheese

  106g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Sauce, hot chile, sriracha

  60g

Directions

1. Cook enough rice to yield 3 cups of cooked rice. 1 cup of dry rice will make around 2-3 cups of cooked rice depending on what kind you use.
2. In a large bowl add the chicken, a bit of oil, chili powder, salt, and pepper. Toss to coat. Let sit for 0.5-2hrs
3. Bake chicken mine at 425°F for 10 minutes and then broil it on the top rack for 5 minutes to develop color. Cut into 1 inch pieces.
4. Wash and cut zucchini into a small dice and mushrooms into a large dice. Cut the onion into a small dice.
5. Heat a large skillet over medium high heat. Add oil and saute the onions for a couple of minutes.
6. 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.
7. Add in the zuchinni and cook until soft.
8. Measure out 3 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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