This buffalo chicken wing rice bowl combines shredded chicken, buffalo sauce, white rice, celery, blue cheese, and fresh chives into a quick meal with plenty of bold flavor. Using leftover chicken wings makes this an easy way to build a completely different dinner without much extra work.
The cool blue cheese and crisp celery balance the spicy buffalo chicken in every bite.
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1. Remove skin from leftover chicken wings and shred meat. Set aside.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. Add shredded chicken and 0.25 cup buffalo sauce. Cook 3-4 minutes, stirring, until sauce coats chicken and is hot.
3. In a bowl, combine 1 cup cooked white rice and 0.5 cup chopped celery.
4. Top rice and celery mixture with buffalo chicken.
5. Crumble 0.25 cup blue cheese over the top.
6. Garnish with chopped fresh chives.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
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