What the heck is this?
This is your go-to bowl when you want something spicy, satisfying, and slightly unhinged in the best way possible. These Buffalo Chicken Bowls are everything you love about buffalo wings—tangy heat, creamy ranch, crunchy veggies—but stacked over a bed of fluffy rice or cauliflower rice for a full-on dinner situation. It’s got that game-day energy but in a meal-prep-meets-power-lunch kind of package. Perfect for feeding a crowd, a hungry household, or just yourself four nights in a row. No judgment here.
Why You’ll Love This Recipe
You get the spicy, saucy flavor of wings without the mess.
It’s customizable: swap rice for greens, ranch for blue cheese, whatever floats your flavor boat.
Great for meal prep—just store everything separately and build bowls throughout the week.
Ready in about 30 minutes, so dinner is DONE.
Balanced with protein, carbs, crunch, and creamy goodness.
The Good Stuff You’ll Need
For the Chicken:
1 lb boneless, skinless chicken breasts or thighs, diced
1 tbsp olive oil
Salt and pepper to taste
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 cup buffalo sauce (Frank’s RedHot is the classic)
For the Bowl Base:
2 cups cooked white or brown rice (or cauliflower rice for low-carb)
1 cup shredded romaine or iceberg lettuce
1/2 cup shredded carrots
1/2 cup chopped celery
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced (optional, but adds a bite)
1/4 cup shredded cheddar or crumbled blue cheese (optional, but encouraged)
For the Dressing & Extras:
1/3 cup ranch or blue cheese dressing
Extra buffalo sauce for drizzling
Chopped green onions or cilantro for garnish
Crushed tortilla chips or crispy onions (totally optional, totally amazing)
Let’s Do This
Step 1: Cook the Chicken
In a large skillet, heat the olive oil over medium-high. Toss the chicken pieces with salt, pepper, garlic powder, and paprika. Sauté until browned and fully cooked, about 7–10 minutes depending on the size of your chunks. Once cooked, reduce heat and pour in the buffalo sauce. Stir to coat and let it bubble for a minute or two until sticky and glorious.
Step 2: Build the Bowls
Start with a scoop of rice in each bowl. Then layer on the lettuce, carrots, celery, tomatoes, and red onion. Top with a generous helping of buffalo chicken. Sprinkle on cheese if you’re using it (highly recommend), then drizzle with ranch or blue cheese dressing and extra buffalo sauce if you like it spicy.
Step 3: Finish with Flair
Top with chopped green onions or cilantro for a fresh punch. Feeling wild? Add a handful of crushed chips or crispy onions for that irresistible crunch.
Serving Suggestions
Serve with a cold drink—sparkling water with lime, a chilled beer, or even a ranch-dressed celery stick on the side. Want to turn this into a wrap? Just throw everything into a large tortilla and call it a Buffalo Chicken Burrito.
Switch It Up
Low-Carb: Use cauliflower rice and skip the tortilla chips.
Add Avocado: Creamy slices balance the heat like magic.
Vegetarian Version: Use crispy tofu or chickpeas instead of chicken.
Extra Veg: Add roasted sweet potatoes or grilled zucchini to bulk things up.
Make-Ahead Tips
Cook the chicken, rice, and chop your veggies in advance. Store everything separately and assemble fresh bowls when you’re ready. The chicken reheats like a dream and actually gets better after marinating in that buffalo sauce overnight.
Questions People Actually Ask
Q: Can I use rotisserie chicken?
A: Absolutely. Just shred it and toss with warmed buffalo sauce. Saves you a step!
Q: What’s the best buffalo sauce?
A: Frank’s RedHot is the gold standard, but any buffalo-style hot sauce you love will work. Want it creamier? Mix buffalo sauce with a little melted butter or ranch.
Q: Can I make it dairy-free?
A: Totally. Use a dairy-free dressing and skip the cheese or use a vegan alternative.
Q: Is this meal-prep friendly?
A: Very. Just keep the dressing separate until serving so nothing gets soggy.
Buffalo Chicken Bowls (Because Weeknight Dinners Should Still Kick Butt)
- Total Time: 30 minutes
- Yield: 4 servings
Description
This is your go-to bowl when you want something spicy, satisfying, and slightly unhinged in the best way possible. These Buffalo Chicken Bowls are everything you love about buffalo wings—tangy heat, creamy ranch, crunchy veggies—but stacked over a bed of fluffy rice or cauliflower rice for a full-on dinner situation. It’s got that game-day energy but in a meal-prep-meets-power-lunch kind of package. Perfect for feeding a crowd, a hungry household, or just yourself four nights in a row. No judgment here.
Ingredients
For the Chicken:
1 lb boneless, skinless chicken breasts or thighs, diced
1 tbsp olive oil
Salt and pepper to taste
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 cup buffalo sauce (Frank’s RedHot is the classic)
For the Bowl Base:
2 cups cooked white or brown rice (or cauliflower rice for low-carb)
1 cup shredded romaine or iceberg lettuce
1/2 cup shredded carrots
1/2 cup chopped celery
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced (optional, but adds a bite)
1/4 cup shredded cheddar or crumbled blue cheese (optional, but encouraged)
For the Dressing & Extras:
1/3 cup ranch or blue cheese dressing
Extra buffalo sauce for drizzling
Chopped green onions or cilantro for garnish
Crushed tortilla chips or crispy onions (totally optional, totally amazing)
Instructions
Step 1: Cook the Chicken
In a large skillet, heat the olive oil over medium-high. Toss the chicken pieces with salt, pepper, garlic powder, and paprika. Sauté until browned and fully cooked, about 7–10 minutes depending on the size of your chunks. Once cooked, reduce heat and pour in the buffalo sauce. Stir to coat and let it bubble for a minute or two until sticky and glorious.
Step 2: Build the Bowls
Start with a scoop of rice in each bowl. Then layer on the lettuce, carrots, celery, tomatoes, and red onion. Top with a generous helping of buffalo chicken. Sprinkle on cheese if you’re using it (highly recommend), then drizzle with ranch or blue cheese dressing and extra buffalo sauce if you like it spicy.
Step 3: Finish with Flair
Top with chopped green onions or cilantro for a fresh punch. Feeling wild? Add a handful of crushed chips or crispy onions for that irresistible crunch.
Notes
Low-Carb: Use cauliflower rice and skip the tortilla chips.
Add Avocado: Creamy slices balance the heat like magic.
Vegetarian Version: Use crispy tofu or chickpeas instead of chicken.
Extra Veg: Add roasted sweet potatoes or grilled zucchini to bulk things up.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~460 kcal
- Fat: ~18g
- Carbohydrates: ~35g
- Protein: ~38g