Buffalo Chicken Bowls
Zesty buffalo chicken served over rice with fresh vegetables, cheddar cheese, and creamy dressing for a quick, satisfying dinner bursting with flavor and texture.
Equipment
- 1 large skillet for cooking chicken
- 1 small bowl for mixing buffalo sauce
Ingredients
- 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
- Combine hot sauce and melted butter in a small bowl to make buffalo sauce, then set aside.
- Heat olive oil in a large skillet over medium-high heat and season chicken pieces with salt and pepper.
- Cook chicken for 5 to 7 minutes until browned and fully cooked.
- Reduce heat to low, add buffalo sauce to the skillet, and stir to coat chicken.
- Simmer chicken in buffalo sauce for 3 to 5 minutes to absorb flavors.
- Prepare bowls by layering cooked rice as the base.
- Distribute buffalo chicken evenly over the rice in each bowl.
- Top with shredded lettuce and halved cherry tomatoes.
- Sprinkle shredded cheddar cheese and drizzle with ranch or blue cheese dressing.
- Garnish with thinly sliced green onions and add avocado slices if desired.
- Serve immediately while hot and enjoy.
Notes
- Use cauliflower rice for a low-carb version.
- Adjust hot sauce to control spiciness.
- Store components separately for meal prep.
- Add bell peppers or grilled corn for extra texture.