Buffalo Chicken Rice Bowl

This bowl is a weeknight shortcut dinner that still hits the spot: warm microwave rice topped with shredded rotisserie chicken tossed in buffalo sauce, plus a scoop of carrots for crunch and color. It comes together in one pot and one bowl with almost no prep, and it's gentle on sensitive stomachs since it skips onion and garlic, which hide in a lot of bottled sauces. Check the buffalo sauce label to make sure it's onion and garlic free, then just toss, warm, and serve.

Ingredients

• 2 cupsRotisserie chicken, shredded, skin removed
• 0.33 cupbuffalo sauce, check label for onion/garlic free
• 2 cupsMicrowave rice, plain white or brown, cooked
• 1 cupFrozen carrots, or steam-in-bag baby carrots
• 1 tbspbutter, optional, lactose-free if needed
• 0.25 tspsalt

Method

1. Cook the carrots in the small pot with a splash of water over medium heat, or microwave them, until just tender, about 5 minutes. 5:00
2. Heat the microwave rice according to the package directions. 2:00
3. Put the shredded chicken in the microwave-safe bowl, pour the buffalo sauce over it, and toss to coat.
4. Microwave the chicken for 1 to 2 minutes, stirring halfway, until warmed through. 1:30
5. Divide the rice between two bowls, top with the buffalo chicken and a scoop of carrots, and dot with butter and a pinch of salt if using.