Buffalo Chicken Bowls

A quick, tasty meal ready in about 30 minutes.

Table of Contents

introduction

Buffalo Chicken Bowls mix spicy buffalo-flavored chicken with rice and fresh toppings. They are easy to make and fill. You can change toppings to suit your taste.

why make this recipe

It is fast and simple.
It fits busy weeknights.
It combines protein, carbs, and fresh veggies in one bowl.
You can make it mild or spicy.

how to make Buffalo Chicken Bowls

Make the buffalo sauce by mixing hot sauce and melted butter in a small bowl.
Heat olive oil in a skillet over medium-high heat.
Season the chicken with salt and pepper. Add it to the skillet and cook 5–7 minutes until browned and done.
Lower the heat and pour the buffalo sauce over the chicken. Stir to coat and simmer 3–5 minutes.
Place cooked rice in bowls. Divide the buffalo chicken over the rice.
Add shredded lettuce and halved cherry tomatoes on top.
Sprinkle with shredded cheddar and drizzle with ranch or blue cheese dressing.
Garnish with sliced green onions and add avocado slices if you like.
Serve while hot.

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

Directions :

Begin by preparing the buffalo sauce. 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.
Reduce the heat to low and pour the buffalo sauce over the cooked chicken. Stir to coat the chicken evenly. Allow it to simmer gently for 3-5 minutes, absorbing the sauce’s flavors.
Prepare the 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. If desired, add slices of avocado for extra creaminess.
Serve immediately while the chicken is hot, and enjoy the flavorful combination.

how to serve Buffalo Chicken Bowls

Serve hot so the chicken stays juicy.
Let guests add dressing and avocado to their taste.
Offer extra hot sauce or ranch on the side.
Serve with lime wedges for a bright touch.

how to store Buffalo Chicken Bowls

Cool the chicken and rice before storing.
Store in airtight containers in the fridge for up to 3–4 days.
For longer storage, freeze the cooked chicken (without lettuce or dressing) up to 2 months.
Reheat in a skillet or microwave until hot. Add fresh lettuce and dressing after reheating.

tips to make Buffalo Chicken Bowls

Cut chicken into even pieces for even cooking.
Use pre-cooked rice to save time.
Taste the sauce before adding; add more butter to mellow heat or more hot sauce to increase spice.
Add avocado last so it stays fresh.
Use a splatter guard when simmering sauced chicken.

variation (if any)

Swap rice for cauliflower rice to make it lighter.
Use grilled or shredded rotisserie chicken instead of pan-cooked.
Make it crispy: bread the chicken and bake or fry before tossing in sauce.
Try different cheeses like pepper jack or mozzarella.
Swap ranch for blue cheese for a stronger flavor.

FAQs

Q: Can I make this less spicy?
A: Yes. Use less hot sauce or add more melted butter to the sauce. You can also serve extra dressing to mellow the heat.

Q: Can I use frozen chicken?
A: You can, but thaw it first for even cooking. Cut into pieces and pat dry before cooking.

Q: How do I keep rice from getting soggy?
A: Cook rice with firm grains (not too much water) and let it cool before storing. Reheat with a splash of water if it seems dry.

Q: Can I make bowls ahead for meal prep?
A: Yes. Store chicken and rice separately from lettuce, tomatoes, and dressing. Assemble when ready to eat.

Q: Is there a dairy-free option?
A: Use dairy-free butter for the sauce and skip the cheddar and ranch or use dairy-free substitutes.

Conclusion

If you want a crispy take on this bowl, try the Crispy Buffalo Chicken Bowls recipe on Jar Of Lemons for a crunchy option. For a macro-friendly, gluten-free version with tips on portions, see the Buffalo Chicken and Rice Bowls guide from Mary’s Whole Life.