Description
Quick and tasty Buffalo Chicken Bowls combining spicy chicken with rice and fresh toppings.
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
- In a small bowl, combine hot sauce and melted butter to make the buffalo sauce. Mix well and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season the chicken with salt and pepper. Cook for 5-7 minutes until browned and cooked through.
- Reduce heat to low and pour buffalo sauce over the chicken. Stir to coat evenly and simmer for 3-5 minutes.
- In serving bowls, add a base layer of cooked rice.
- Divide buffalo chicken over the rice.
- Top with shredded lettuce and halved cherry tomatoes.
- Sprinkle with shredded cheddar cheese and drizzle with ranch or blue cheese dressing.
- Garnish with sliced green onions, adding avocado slices if desired.
- Serve immediately while hot.
Notes
Cut chicken evenly for consistent cooking. Use pre-cooked rice to save time and adjust spice levels to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: Buffalo Chicken, Chicken Bowl, Easy Dinner, Spicy Chicken