Buffalo Chicken Bowls
Delicious and family-friendly Buffalo Chicken Bowls combine seared chicken tossed in a creamy buffalo sauce, fluffy rice, fresh veggies, and your choice of dressing for a satisfying weeknight meal.
Ingredients
Chicken and Sauce
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 1/4 cup unsalted butter, melted Use room-temperature butter for smooth mixing
- 2 tablespoons olive oil For cooking the chicken
- Salt and pepper to taste
Bowls
- 2 cups cooked rice (white or brown) Fluff rice with a fork
- 1 cup shredded lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheddar cheese
- 1/4 cup ranch or blue cheese dressing Drizzle on top
- 1/4 cup thinly sliced green onions
- Optional: sliced avocado, for topping
Instructions
Prepare the Buffalo Sauce
- In a small bowl, combine hot sauce and melted butter. Mix well and set aside.
Cook the Chicken
- In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and season with salt and pepper. Cook for 5-7 minutes until browned and cooked through.
- Reduce heat to low, pour the buffalo sauce over cooked chicken, stir to coat, and let simmer for 3-5 minutes.
Assemble the Bowls
- Prepare bowls with a base layer of cooked rice. Fluff rice with a fork before spooning it into bowls.
- Divide buffalo chicken evenly among the bowls, placing it over the rice and spoon any extra sauce over the rice.
- Top each bowl with shredded lettuce, halved cherry tomatoes, shredded cheese, and drizzle with ranch or blue cheese dressing.
- Garnish with sliced green onions and optional avocado. Serve immediately.
Notes
For best results, store components separately to avoid soggy leftovers. Reheat chicken and rice separately to maintain texture. Utilize leftovers for a fast meal prep.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 60gProtein: 35gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 2g
Tried this recipe?Let us know how it was!