Description

This Buffalo Chicken Bowl with Rice features tender chicken simmered in spicy buffalo sauce, paired with fresh veggies and creamy ranch dressing—all in a hearty bowl. It’s a quick and satisfying meal that’s great for busy weeknights or a fun family dinner.

Ingredients

Scale

1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
½ cup buffalo sauce
2 tablespoons butter
2–3 cups lettuce, chopped
2 cups cooked rice, quinoa, or cauliflower rice
1 cup celery, sliced
1 cup carrots, shredded or sliced
1 cup cherry tomatoes, halved
1 avocado, sliced
½ cup crumbled blue cheese or shredded cheddar or Monterey Jack cheese
½ cup ranch or blue cheese salad dressing
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley or cilantro

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Instructions

Heat olive oil in a large skillet over medium-high heat.
In a large bowl, season the chicken pieces with salt, pepper, garlic powder, onion powder, and smoked paprika.
Add the seasoned chicken to the hot skillet and cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through.
Lower the heat and add buffalo sauce and butter to the skillet, stirring until the butter melts and the chicken is well coated. Simmer for 2 to 3 minutes until the sauce slightly thickens.

Notes

Feel free to substitute chicken with tofu for a vegetarian version.
You can adjust the buffalo sauce amount based on your spice preference.
This recipe works great with various types of rice or even cauliflower rice for a low-carb option.

Nutrition

Serving Size: 1 bowl
Calories: 600
Sugar: 6g
Sodium: 1350mg
Fat: 34g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 33g
Cholesterol: 100mg