If you’re using precooked chicken or rotisserie chicken, simply shred it into bite-sized pieces using a fork or a food processor. If starting with frozen chicken, thaw it in the microwave or cook it on the stovetop frozen. This recipe works well with any tender chicken.

Heat a large skillet over medium-high heat and add a drizzle of olive oil. Add the chicken to the skillet and cook until warmed through, about 5-6 minutes.

Stir in buffalo sauce until the chicken is evenly coated. Add more or less sauce depending on your desired level of spice.

While the chicken is cooking, prepare your Seeds of Change Spanish Rice according to the packet instructions. You can also substitute with regular rice, brown rice, white rice or your favorite flavored rice packet if preferred. I've used cilantro lime rice multiple times when I ran out of Spanish rice, and it tastes amazing in this recipe. If you’re using an instant pot, you can cook the rice in there for an easy, hands-off method.

Optional: Add quinoa and kale to the rice for extra protein and leafy greens. Heat in a separate pan or in the microwave until warmed through.

In a large mixing bowl, combine the cooked rice and quinoa, if using, otherwise, just add your rice to a bowl.

Top with the buffalo chicken mixture, and then drizzle with ranch dressing.

Divide the mixture evenly into meal prep containers or serve immediately. If you’re prepping for the week, store each serving in an airtight container in the fridge.

Drizzle with homemade ranch dressing for that classic buffalo flavor. If you like a little extra crunch, add some cherry tomatoes or crunchy vegetables like celery and cucumbers.

Serve your Buffalo Chicken Rice Bowl warm. This recipe is perfect for a quick meal time or easy dinner recipe. Pair with a side salad or enjoy it as-is for a complete high-protein meal.