These Buffalo Chicken Bowls combine tender chicken tossed in zesty buffalo sauce paired with fresh vegetables and rice for a hearty meal. Perfect for quick dinners and meal prep with a spicy twist.
Author:Virginie Lacombe
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:Serves 4
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Standard
Ingredients
Scale
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
2 tablespoons olive oil
Salt and pepper to taste
2 cups cooked rice white or brown
1 cup shredded lettuce
1 cup cherry tomatoes halved
1⁄2 cup shredded cheddar cheese
1⁄4 cup ranch or blue cheese dressing
1⁄4 cup thinly sliced green onions
Optional sliced avocado for topping
Instructions
In a small bowl, whisk together the hot sauce and melted butter to create the buffalo sauce.
Heat olive oil in a large skillet over medium-high heat, then add the chicken pieces seasoned with salt and pepper and cook until browned and fully cooked, about 5 to 7 minutes.
Lower the heat to low and pour the buffalo sauce over the chicken, stirring to coat evenly and let it simmer for 3 to 5 minutes to absorb the flavors.
Prepare bowls by layering cooked rice at the bottom.
Evenly distribute the buffalo chicken over the rice in each bowl.
Add shredded lettuce and halved cherry tomatoes on top, then sprinkle shredded cheddar cheese and drizzle ranch or blue cheese dressing.
Garnish with sliced green onions and, if preferred, add avocado slices.
Serve immediately while hot and enjoy.
Notes
For a healthier option, use cauliflower rice instead of traditional rice
Adjust the heat by changing the amount of hot sauce to taste
These bowls work well for meal prep if you keep components separate before assembling
Mix in other veggies like bell peppers or grilled corn for more texture and flavor