Description

This Buffalo Chicken Bowl with Rice is a delightful blend of tender chicken, fresh veggies, and spicy buffalo sauce. Perfect for a quick dinner or a hearty meal, it’s easy to prepare and sure to satisfy your taste buds!

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, black pepper, garlic powder, onion powder, and smoked paprika.
Cook the seasoned chicken in the skillet for 6 to 8 minutes, stirring occasionally, until browned and cooked through.
Reduce the heat to low, add the buffalo sauce and butter, and stir until the butter is melted and the chicken is fully coated in the sauce. Simmer for 2 to 3 minutes until slightly thickened.

Notes

Feel free to customize the veggies based on your preference!
This bowl tastes great with quinoa instead of rice for a nutritious twist.
For extra crunch, add some crispy tortilla strips on top.

Nutrition

Serving Size: 1 bowl
Calories: 590
Sugar: 6g
Sodium: 1200mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 40g
Cholesterol: 100mg