Buffalo Chicken Bowls
Buffalo Chicken Bowls are a comforting dinner that combines the tangy heat of buffalo wings with fluffy rice, crisp lettuce, juicy tomatoes, and cheese, creating a customizable and delicious meal.
Ingredients
Chicken and Sauce
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces Breasts can be substituted with thighs for more juiciness.
- ½ cup hot sauce (such as Frank’s RedHot) Adjust amount to taste.
- ¼ cup unsalted butter, melted Use unsalted to control salt, or salted and reduce added salt.
- 2 tablespoons olive oil
- Salt and pepper to taste
Bowls
- 2 cups cooked rice (white or brown) Brown rice adds a nuttier flavor.
- 1 cup shredded lettuce
- 1 cup cherry tomatoes, halved
- ½ cup shredded cheddar cheese Can swap for Monterey Jack or pepper jack.
- ¼ cup ranch or blue cheese dressing For a tangy bite, use blue cheese dressing.
- ¼ cup thinly sliced green onions
- Optional: sliced avocado, for topping
Instructions
Prepare the buffalo sauce
- In a small bowl, combine the hot sauce and melted unsalted butter. Whisk until smooth and glossy, then set aside.
- Tip: Warm the butter slightly before whisking to prevent it from re-solidifying. For a thicker, creamier sauce, add a tablespoon of honey or maple syrup.
Season and cook the chicken
- Heat olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, seasoning them with salt and pepper.
- Cook, stirring occasionally, until the chicken is browned and cooked through, about 5–7 minutes.
- Tip: Do not crowd the pan — if the chicken is packed too tightly it will steam instead of brown.
Coat with buffalo sauce
- Reduce 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 so the sauce clings to the meat and flavors meld.
- Tip: If you want extra saucy bowls, reserve 2–3 tablespoons of the sauce to drizzle over the finished bowls.
Prepare the rice base
- Prepare 2 cups of cooked rice according to package instructions if you don’t have cooked rice ready. Fluff with a fork and keep warm.
Assemble the bowls
- Prepare 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, halved cherry tomatoes, and sprinkle with shredded cheddar cheese.
- Drizzle with ranch or blue cheese dressing, garnishing with thinly sliced green onions and sliced avocado if using.
Serve and enjoy
- Serve immediately while the chicken is hot. Enjoy the contrast between hot buffalo chicken and cool toppings.
Notes
These bowls are best eaten right away. For meal-prep, keep hot components separate from fresh toppings to avoid sogginess.
Nutrition
Serving: 1gCalories: 540kcalCarbohydrates: 40gProtein: 38gFat: 28gSaturated Fat: 12gSodium: 1200mgFiber: 3gSugar: 3g
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