Simple, tasty bowls with spicy buffalo chicken and fresh toppings.
introduction
This Buffalo Chicken Bowls recipe is easy and quick for weeknights and game days. It mixes spicy chicken, rice, fresh veggies, and creamy dressing for a full meal. If you like a similar flavor on bread, try our Buffalo chicken flatbread for another simple option.
why make this recipe
This recipe is fast, simple, and balanced. You get protein, carbs, and vegetables in one bowl. It uses common ingredients and cooks in one skillet. It is great for meal prep and feeds a family or a few people.
how to make Buffalo Chicken Bowls
Cook the chicken until it is browned and fully cooked. Mix the hot sauce and melted butter to make the buffalo sauce. Turn the heat low and stir the sauce into the chicken so it coats every piece. Build bowls with rice, chicken, lettuce, tomatoes, cheese, dressing, and green onions. Add avocado slices if you want a creamy touch.
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 and season 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 so the chicken absorbs the sauce.
- 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 the bowls warm so the chicken stays juicy. Let people add extra dressing, hot sauce, or avocado on top. For a party, set out bowls and toppings and let guests build their own. If you want a slider version for a crowd, try the flavor on buffalo chicken sliders.
how to store Buffalo Chicken Bowls
Store leftover chicken and rice in separate airtight containers in the fridge for up to 3 days. Keep lettuce, tomatoes, cheese, and dressing in another container so they stay fresh. Reheat the chicken and rice in a skillet or microwave until hot, then add fresh toppings before serving.
tips to make Buffalo Chicken Bowls
- Cut the chicken into even pieces so they cook at the same rate.
- Use low heat when you add the sauce to avoid burning the butter.
- Make the rice ahead to save time.
- Use cooked rotisserie chicken if you need a faster option.
- Add avocado last to keep it from browning.
variation (if any)
- Swap rice for quinoa or cauliflower rice for a lighter bowl.
- Use shredded rotisserie chicken and warm it in the sauce for a faster meal.
- Swap ranch for blue cheese dressing for a tangier taste.
- Add roasted corn or black beans for more texture and flavor.
FAQs
Q: Can I use frozen chicken?
A: Yes. Thaw it fully before cutting and cooking, or cook it longer until the center is 165°F.
Q: Is there a milder version?
A: Use less hot sauce or mix hot sauce with extra melted butter to make it milder.
Q: Can I make this vegetarian?
A: Yes. Use cooked tofu or chickpeas instead of chicken and toss them in the buffalo sauce.
Q: How long does the sauce keep?
A: The buffalo sauce (hot sauce mixed with butter) will keep in the fridge for up to 3 days in a sealed container.