Buffalo Chicken Rice Bake
The perfect easy weeknight meal - just throw everything together, bake, and enjoy! A perfect blend of protein, veggies, and carbs all in one dish.
Equipment
- Mixing Bowls
- 9x9 dish
- Oven
Ingredients
Rice Bake
- 4 cups chicken breast cooked diced or shredded
- 2 cups cauliflower rice frozen
- 1 cup celery chopped
- 1 cup carrot chopped
- 1/2 cup onion chopped
- 1/2 cup green onion chopped
- 1 cup fat free shredded mozzarella cheese
- 3/4 cups instant white rice uncooked
Buffalo Ranch Sauce
- 2 tbsp light cream cheese
- 1/3 cup light ranch dressing
- 1/2 cup chicken broth
- 2/3 cup hot sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Garnish
- Drizzle of light ranch dressing
- Chopped green onion
Instructions
- Preheat oven to 350º F.
- Combine chicken, cauliflower rice (still frozen), chopped celery, carrot, onion, green onion, shredded cheese, and instant rice in a large bowl
- In a smaller bowl, whisk together all sauce ingredients. Pour over chicken mixture and toss to fully coat.
- Pour mixture into a 9x9" baking dish and bake for 30-40 minutes, until the edges are browned.
- Finish it off with a drizzle of light ranch dressing and extra chopped green onions.
- Store any leftovers in an airtight container in the fridge for up to 4 days and reheat in the microwave for ~1 minute. Enjoy!
Notes
4 points a serving when you cut this into 6.
If you want larger servings, it's 6 points a serving when you cut into 4. Click here to add to WW app.
If you want larger servings, it's 6 points a serving when you cut into 4. Click here to add to WW app.
Nutrition
Calories: 303kcalCarbohydrates: 19gProtein: 38gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 89mgSodium: 1366mgPotassium: 645mgFiber: 3gSugar: 5gVitamin A: 3909IUVitamin C: 50mgCalcium: 246mgIron: 2mg
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