¼cupVidalia onionfinely chopped (you can also use red onion)
2smalltomatoesseeded and chopped
4ozsharp cheddar cheesefreshly grated
4tablespoonprepared ranch dressing
fresh cilantro *optionalfor garnish
Prepare the slow cooker buffalo chicken. I like to do this the day before so it's ready to go for meal prep.
In a saucepan, bring 1 ½ cups of salted water to a boil, add rice, stir, cover, and reduce heat to low.
Simmer the rice for 15 minutes, until all the water is absorbed.
Divide the cooked rice between 4 meal prep containers and top with the shredded buffalo chicken.
Add the onions on top and sprinkle with chopped cilantro, if using. I also like to drizzle with a little extra wing sauce leftover from preparing the chicken.
Add the chopped tomatoes and a small container of ranch on the side. Drizzle the ranch on top right before serving.
Go mild or go hot - Choose a buffalo sauce based on your heat preference. I love the buttery, tangy, and subtly spicy flavor in a mild sauce. Feel free to make your buffalo chicken spicier with a hotter taste. You can also spice things up by adding regular hot sauce to the buffalo sauce.
Extra buffalo sauce - If you're making homemade buffalo sauce, make a little extra to drizzle over top of the chicken before serving.
Ranch vs. blue cheese - I'm a ranch fan, but if blue cheese dressing is more your taste, feel free to swap the ranch for blue cheese or use a little bit of both.
Don't forget the veggie sticks - For added veggies, nothing goes better with buffalo chicken than celery and carrot sticks.
Use a food scale for measuring- I like to use a food scale for weighing food when I'm tracking macros. If you don't already have one, you can grab my go-to food scale on Amazon.