Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with foil or parchment paper, or lightly spray it with cooking spray to prevent sticking.

In a small bowl, whisk together the ¼ cup hot sauce and 2 tablespoons of melted unsalted butter to create the buffalo sauce. Set this aside for later use.

Cut the chicken breast into 1-inch pieces and toss with half of the buffalo sauce until the chicken is evenly coated. Set aside while you prepare the veggies.

Chop the broccoli florets and bell peppers into bite-sized pieces. Toss them in a drizzle of olive oil, adding salt and pepper to taste.

Arrange the coated chicken pieces on one side of the sheet pan in a single layer, and add the veggies on the other side.

Bake everything in the preheated oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender and slightly charred. Toss the veggies gently at the 15-minute mark to ensure even cooking.

While the chicken and veggies bake, prepare your rice. You can either warm the cooked brown rice or heat up cauliflower rice in the microwave or on the stovetop.

For the Greek yogurt ranch, whisk together ¼ cup plain Greek yogurt, 1 teaspoon dill, ½ teaspoon garlic powder, ½ teaspoon onion powder, and a splash of lemon juice, seasoning with salt and pepper to taste.

To assemble your bowls, divide the rice among serving bowls, then top with the roasted buffalo chicken and veggies. Drizzle generously with the Greek yogurt ranch. If desired, sprinkle shredded cheddar cheese on top and allow it to melt slightly on the warm chicken.