Buffalo Chicken Bowls
A quick, tasty, and filling bowl featuring spicy buffalo chicken over rice, topped with fresh veggies for a complete meal.
Ingredients
For the Buffalo Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces Cut into even pieces for uniform cooking.
- 1/2 cup hot sauce (such as Frank’s RedHot) Adjust to taste for spiciness.
- 1/4 cup unsalted butter, melted Melted for easy mixing with hot sauce.
- 2 tablespoons olive oil For cooking the chicken.
- to taste Salt and pepper For seasoning chicken.
For Serving
- 2 cups cooked rice (white or brown) Base layer for the bowl.
- 1 cup shredded lettuce Fresh topping for crunch.
- 1 cup cherry tomatoes, halved Adds freshness.
- 1/2 cup shredded cheddar cheese Optional: Can substitute with blue cheese.
- 1/4 cup ranch or blue cheese dressing Drizzle on top.
- 1/4 cup thinly sliced green onions For garnish.
- to taste sliced avocado Optional: For extra creaminess.
Instructions
Preparation
- In a small bowl, combine the hot sauce and melted butter. Mix well and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper.
- Cook for 5-7 minutes, or until the chicken is browned and cooked through.
Cooking
- Reduce the heat to low and pour the buffalo sauce over the cooked chicken.
- Stir to coat the chicken evenly and allow it to simmer gently for 3-5 minutes.
Assembly
- Prepare serving bowls by adding a base layer of cooked rice.
- Divide the buffalo chicken evenly among the bowls, placing it over the rice.
- Top each bowl with shredded lettuce and halved cherry tomatoes.
- Sprinkle with shredded cheddar cheese and drizzle with ranch or blue cheese dressing.
- Garnish with thinly sliced green onions and optional avocado slices for extra creaminess.
- Serve immediately while the chicken is hot.
Notes
Store cool chicken and rice in airtight containers. Keep toppings separate. Store in the fridge for up to 3 days. Reheat before serving.