Buffalo Chicken Bowls
Hearty and flavorful Buffalo Chicken Bowls featuring crispy chicken, spicy buffalo sauce, and fresh toppings on a bed of rice.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces Can substitute with chicken thighs for juicier flavor.
- 1/2 cup hot sauce (such as Frank’s RedHot) Adjust based on spice preference.
- 1/4 cup unsalted butter, melted
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Bowls
- 2 cups cooked rice (white or brown) Can substitute with quinoa or cauliflower rice.
- 1 cup shredded lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheddar cheese
- 1/4 cup ranch or blue cheese dressing Alternative dressings can be used.
- 1/4 cup thinly sliced green onions
- Optional: sliced avocado, for topping Adds creaminess and flavor.
Instructions
Preparation
- In a small bowl, combine the hot sauce and melted butter, stir well and set aside.
- Heat the olive oil in a large skillet over medium-high heat.
Cooking
- Add the bite-sized pieces of chicken to the skillet, season with salt and pepper, and cook for about 5 to 7 minutes until browned and cooked through.
- Reduce heat to low and pour the buffalo sauce over the chicken, stirring to coat evenly. Let simmer for 3 to 5 minutes.
Assembly
- In serving bowls, place a layer of cooked rice at the bottom.
- Divide the buffalo chicken evenly among the bowls.
- Top each bowl with shredded lettuce, halved cherry tomatoes, and shredded cheddar cheese.
- Drizzle with ranch or blue cheese dressing and sprinkle with green onions.
- Add sliced avocado on top if desired.
Serving
- Serve hot and enjoy!
Notes
For variation, try vegetarian options or different rice bases. Store leftovers in airtight containers in the fridge for up to 3-4 days.