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Buffalo Chicken Rice Bowl
This Buffalo Chicken Rice Bowl is nutritious and packed with flavor! An easy dinner recipe made with chicken breast, buffalo sauce, wild rice, celery, carrots and blue cheese. All of your favorite buffalo chicken flavors in a bowl!
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Servings: 4
Calories: 393kcal
Ingredients
Chicken
- 1½ lbs Boneless Skinless Chicken Breast - cut into 1 inch chunks
- 1 Tablespoon Flour
- Pinch Salt/Pepper
- 1/2 Cup Buffalo Wing Sauce
- 1 Reynolds Oven Bag
Rice
- 1 Tablespoon Flour
- Pinch Salt/Pepper
- 1/2 teaspoon Garlic Powder
- 1 Cup Dry Wild Rice
- 1 Cup Chopped Carrots
- 1 Cup Chopped Celery
- 2 Cups Warm Water or chicken broth
- 1 Reynolds Oven Bag
- Blue Cheese Crumbles for topping
Instructions
- Preheat oven to 400°
Chicken
- Place flour, salt and pepper into Reynolds Oven Bag. Hold closed and shake to coat inside with flour mixture. Add chicken and buffalo sauce. Close bag with tie. Place in large roasting pan and tuck in edges of bag. Cut six 1/2 inch slits in top of bag. Bake for 30-35 minutes. Remove from oven and carefully cut open bag to serve.
Rice
- Place flour, salt, pepper and garlic powder into Reynolds Oven Bag. Hold closed and shake to coat inside with flour mixture. Add rice, carrots, celery and water. Close bag with tie. Place in large roasting pan and tuck in edges of bag. Cut six 1/2 inch slits in top of bag. Bake for 45-50 minutes. Remove from oven and carefully cut open bag to serve.
Notes
Prepare rice first and begin to bake because it takes approximately 15 minutes longer than the chicken.
Nutrition
Serving: 1g | Calories: 393kcal | Carbohydrates: 18g | Protein: 58g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 151mg | Sodium: 1321mg | Fiber: 3g | Sugar: 3g
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