Directions

• Drizzle the oil on a large skillet over medium heat on the stove.
• Pat the chicken breast with a paper towel, then season all over with the salt, black pepper, smoked paprika, and oregano. Transfer the chicken to the pan when the olive oil is hot.
• Cook the chicken to crisp each side, about 5-7 minutes on each side depending on thickness, then set aside on a plate.
• In the same pan, add the chopped onion and sauté for five minutes, then add the minced garlic. When the onion and garlic are translucent, pour in the rice and let it toast for a few minutes, stirring frequently. Add in the chicken broth, buffalo sauce, and coconut milk and mix to combine.
• Add up to 1 cup of water as needed to ensure all of the rice is covered in liquid (you may not need any water at all). Add back the chicken, cover the skillet with a lid, and reduce heat to low.
• Let cook, covered, for 15-20 minutes, until the rice is fully cooked. Use a meat thermometer to ensure the chicken has an internal temp of 165 degrees. Remove from heat.
• Serve immediately or store the chicken and rice in airtight containers in the fridge for up to 4 days. If desired, top with some dairy free ranch and chopped scallions.