Buffalo Chicken Rice Bowls

• 300g chicken breast
• 150g rice
• 3 tbsp hot sauce
• 1 tbsp butter
• 2 tbsp Greek yogurt
• 1 celery stalk
• 1/2 tsp garlic powder
• 1/2 tsp dried dill

1. 1

   Rinse the rice and cook in 300ml salted water — boil, cover, simmer 12 min, rest 5 min off heat.

2. 2

   Slice the chicken breast into thick strips. Season with garlic powder, salt, and pepper.

3. 3

   Heat oil in a skillet over medium-high. Cook the chicken 5–6 min per side until golden and cooked through. Remove and rest 2 min.

4. 4

   In the same pan, melt the butter over low heat. Add the hot sauce and stir to combine into a glossy buffalo sauce.

5. 5

   Slice the chicken and return to the pan. Toss in the buffalo sauce until evenly coated.

6. 6

   Finely slice the celery. Mix Greek yogurt with a pinch of dried dill for a quick ranch-style dip.

7. 7

   Serve rice in bowls, top with buffalo chicken and sliced celery, drizzle with the ranch yogurt.