Step 1: Prep and Roast the Broccoli

Preheat your oven to 400°F. In a large bowl, whisk together the garlic powder, onion powder, salt, and smoked paprika. Toss the fresh broccoli florets with 2 teaspoons of olive oil and half of the spice mixture. Spread them evenly on a baking sheet and roast for 15 to 18 minutes, or until the edges are nicely charred and tender.

Step 2: Cook the Chicken

While the broccoli roasts, toss your diced chicken breast with the remaining teaspoon of olive oil and the rest of the seasoning blend. Heat a nonstick skillet over medium heat and add the chicken along with the sliced jalapeños. Sauté for 6 to 8 minutes until the chicken is fully cooked through and reaches 165°F.

Step 3: Sauce and Assemble

Lower the heat on your skillet. Stir in the butter and buffalo hot sauce, tossing the chicken until every piece is evenly coated and glossy. Divide your cooked rice between two bowls. Top each with the roasted broccoli and the buffalo chicken mixture. Add your shredded carrots, red onion, green onion, and a sprinkle of blue cheese. Finish with a drizzle of ranch dressing and serve immediately.

Pro Tips

• Do not crowd the baking sheet when roasting broccoli to ensure it gets crispy rather than steamed.
• Always use room temperature butter when stirring it into the sauce for a better emulsification.
• Pat your red onion dry after soaking to keep your bowl from getting soggy.
• Use a meat thermometer to ensure the chicken stays juicy and does not overcook.