Cajun Buffalo Chicken Rice Bowl

This Cajun Buffalo Chicken Rice Bowl delivers all the bold, spicy flavor of buffalo wings without any of the high-FODMAP triggers. Instead of a traditional buffalo sauce loaded with garlic and onion, this version relies on a garlic-infused oil (which carries flavor without the fermentable fructans), a touch of dairy-free butter, and a smoky Cajun spice blend to build layers of heat and depth. Seared chicken breast gets tossed directly in the warm sauce so every bite is coated in flavor, then it's piled over fluffy jasmine rice with sweet roasted carrots for balance. A cooling squeeze of fresh lime juice at the end cuts through the richness and heat, brightening the whole bowl. This recipe is naturally gluten-free and can easily be made dairy-free by using a plant-based butter alternative, making it a satisfying, gut-friendly lunch that doesn't skimp on bold flavor. It comes together in about 40 minutes, making it ideal for a nourishing weekday lunch or easy weeknight dinner that fits comfortably within the elimination phase of the Low-FODMAP Diet.

Ingredients

• 1.5 lbchicken breast, boneless, skinless, cut into bite-sized pieces
• 1.5 cupjasmine rice, uncooked
• 4 mediumcarrots, peeled and cut into sticks
• 3 tbspGarlic-infused olive oil, divided
• 2 tspCajun seasoning, garlic and onion free blend
• 0.5 cupHot sauce, such as Frank's RedHot, check for garlic/onion-free
• 3 tbspDairy-free butter, or ghee if tolerated
• 0.5 tspsmoked paprika
• 1 tspsalt, divided
• 0.5 tspblack pepper
• 1 wholelime, cut into wedges
• 2 tbspfresh chives, chopped, for garnish

Method

No instructions listed.