Slice chicken breast into bite-sized pieces and toss with buffalo sauce. Marinate for at least 30 minutes.

Heat a skillet over medium-high heat with a splash of olive oil. Cook marinated chicken for 6-8 minutes until golden brown and cooked through.

Bring a pot of water to boil and add rice. Cook according to package instructions, about 15-20 minutes.

In a separate pan, sauté chopped broccoli and bell peppers with a drizzle of oil for 5-7 minutes until tender.

Assemble the rice bowl by layering rice, chicken, and roasted vegetables in a bowl.

Drizzle with blue cheese or ranch dressing and sprinkle with green onions, parsley, and serve with celery sticks.