Buffalo Chicken Rice Bowls

• 1 cup jasmine rice

• 1.25 cup water

• 3 medium carrots

• 3 medium celery stalks

• 1.5 pounds boneless, skinless chicken

• 1/2 cup hot sauce

• 1 tbsp hot sauce

• 1 tbsp dried chives

• 1 tsp dried parsley

• 1 tsp salt

• 1 tsp garlic powder

• 1/2 tsp dried dill

Directions:

1. Make the rice: Rinse the rice until the water runs clear. Add the rinsed rice to the instant pot with 1.25 cups of water and cook on high pressure for 3 minutes. After the pressure cooker is done cooking, let the pressure naturally release 5 minutes then manually release the pressure.

2. While the rice is cooking, preheat a large skillet over medium heat.

3. Cut the chicken into bite size pieces 1-1.5 inch pieces. Add the chicken cubes to a bowl.

4. Combine the hot sauce, avocado oil and spices in a bowl. Pour the buffalo sauce over the chicken cubes and stir well.

5. Add the buffalo chicken mixture to a preheated skillet and be sure to spread into a single layer. Cook for 5 minutes before moving the chicken around in the skillet.

6. After 5 minutes, stir the chicken and cook 4-5 more minutes, stirring occasionally.

7. While the chicken is cooking, chop the celery and carrots.

8. Once the chicken and rice is done cooking, assemble the buffalo chicken rice bowls by adding the rice, buffalo chicken and veggies to a bowl.

Serves 4