Lighter Buffalo Chicken and Rice Skillet for Busy Nights

This Lighter Buffalo Chicken and Rice Skillet is a quick, nutritious twist on comfort food, featuring ground chicken and fresh veggies for a flavorful meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Chicken

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

2 cups Carrots, chopped Adds sweetness and crunch; fresh or pre-chopped works well.
2 cups Celery, chopped Provides a crisp texture; bell peppers can be a great substitute.
1 cup Onion, chopped Imparts depth and flavor; feel free to use red or yellow onions.

For the Protein & Grains

1 pound Ground Chicken Breast (99% Fat Free) Main protein source for a leaner dish; turkey is an excellent alternative.
2 cups Brown Rice, cooked Serves as a nutritious starch, offering whole grain goodness.

For the Veggie Boost

2 cups Frozen Cauliflower Rice Adds low-calorie bulk and nutrients.

For the Flavor

1/2 cup Hot Sauce Provides that signature buffalo kick; adjust to desired spice level.
1 cup Chicken Broth Adds moisture and flavor; opt for low-sodium for a healthier version.

For the Creamy Element

4 ounces Reduced Fat Cream Cheese Adds richness and creaminess; consider dairy-free options if needed.
1 cup Fat-Free Cheddar Melts beautifully on top; swap for low-fat cheese or omit for lighter dish.

For Garnish

1/4 cup Scallions, chopped Offer a fresh pop and color; can be replaced with chives.

Equipment

non-stick skillet

Method

Step-by-Step Instructions

Start by chopping the carrots, celery, and onion into small, even pieces for consistent cooking.
In a small bowl, combine garlic powder, paprika, kosher salt, cumin, and onion powder.
Heat a non-stick skillet over medium heat and lightly coat with olive oil spray. Add the chopped vegetables and sauté for about 10 minutes.
Add ground chicken to the skillet with the sautéed veggies, stirring well. Sprinkle the spice blend over the chicken and cook for 6–8 minutes.
Stir in frozen cauliflower rice, continue cooking for about 5 minutes until it's heated through.
Add the cooked brown rice, hot sauce, and chicken broth to the skillet, stirring thoroughly. Simmer for about 5 minutes.
Fold in the reduced-fat cream cheese and scallions until creamy. Sprinkle fat-free cheddar on top and cover to melt.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 38gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 720mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in airtight containers in the fridge for up to 4 days. Freeze for up to 3 months.

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