A simple bowl with spicy buffalo chicken, rice, fresh veggies, and cheese.
introduction
This Buffalo Chicken Bowls recipe is quick and full of flavor. It uses simple ingredients and cooks fast. If you like bowls, you might also enjoy easy Thai peanut chicken noodle bowls for another easy meal idea.
why make this recipe
Make this when you want a filling meal that tastes great and comes together fast. It is spicy, creamy, and bright with fresh toppings. You can change toppings to fit what you have in the kitchen. It is good for weeknight dinners and for meal prep.
how to make Buffalo Chicken Bowls
Follow the steps below to cook the chicken and build the bowls.
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
Directions :
- Begin by preparing the buffalo sauce. In a small bowl, combine the hot sauce and melted butter. Mix well and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper.
- Cook for 5-7 minutes, or until the chicken is browned and cooked through.
- Reduce the 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, absorbing the sauce’s flavors.
- Prepare the 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 and halved cherry tomatoes.
- Sprinkle with shredded cheddar cheese and drizzle with ranch or blue cheese dressing.
- Garnish with thinly sliced green onions. If desired, add slices of avocado for extra creaminess.
- Serve immediately while the chicken is hot, and enjoy the flavorful combination.
how to serve Buffalo Chicken Bowls
Serve these bowls hot. Add extra dressing on the side for people who want more. A crisp side salad or simple roasted vegetables go well. For another chicken bowl idea, try a lemon and cucumber style like lemon chili grilled chicken bowls with fresh cucumber salad and hummus.
how to store Buffalo Chicken Bowls
Store the chicken and toppings separately in airtight containers. Keep rice and chicken in the fridge for up to 3 days. Do not add lettuce, tomatoes, or avocado until ready to eat to keep them fresh. To reheat, warm the chicken and rice in a skillet or microwave until hot, then add fresh toppings.
tips to make Buffalo Chicken Bowls
- Cut chicken into even pieces so they cook at the same speed.
- Taste the sauce before you add it. Add more butter for milder heat or more hot sauce for more kick.
- Use warm rice so the bowl stays hot longer.
- For meal prep, pack dressing and fresh toppings in small containers.
- For a different serving idea, you can make smaller bites on rolls, like in these spicy buffalo chicken sliders.
variation (if any)
- Use shredded rotisserie chicken instead of cooking fresh chicken to save time.
- Swap ranch for blue cheese dressing for a stronger, tangy flavor.
- Add roasted corn, black beans, or chopped celery for more texture.
- Make it vegetarian by using crispy cauliflower bites in place of chicken.
FAQs
Q: Can I use frozen chicken?
A: Yes. Thaw it first, then cut and cook the same way.
Q: Can I make the sauce ahead of time?
A: Yes. Mix the hot sauce and melted butter and keep it in the fridge for up to 3 days. Warm it before using.
Q: Is there a low-fat option?
A: Use less butter, choose a light dressing, or skip the cheese.
Q: Can I use quinoa instead of rice?
A: Yes. Quinoa works well and adds protein.
Conclusion
For another take on buffalo bowls with a crisp finish, see this Crispy Buffalo Chicken Bowls recipe on Jar Of Lemons.
Buffalo Chicken Bowls
Ingredients
Method
- In a small bowl, combine the hot sauce and melted butter. Mix well and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper.
- Cook the chicken for 5-7 minutes, or until browned and cooked through.
- Reduce the heat to low and pour the buffalo sauce over the cooked chicken. Stir to coat evenly.
- Allow to simmer gently for 3-5 minutes.
- 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, shredded cheddar cheese, and drizzle with ranch or blue cheese dressing.
- Garnish with thinly sliced green onions and optional avocado slices.
- Serve immediately while hot.