Buffalo Chicken Bowls
A delicious blend of tender, spicy chicken, fresh vegetables, and creamy toppings served over a hearty bed of rice, perfect for quick dinners or gatherings.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup hot sauce (such as Frank’s RedHot) Adjust according to spice preference
- 1/4 cup unsalted butter, melted
- 2 tablespoons olive oil For cooking the chicken
- Salt and pepper to taste To enhance flavor
For Assembly
- 2 cups cooked rice (white or brown) Base of the bowls
- 1 cup shredded lettuce For topping
- 1 cup cherry tomatoes, halved Adds freshness
- 1/2 cup shredded cheddar cheese For extra flavor
- 1/4 cup ranch or blue cheese dressing Optional, adjust to taste
- 1/4 cup thinly sliced green onions For garnish
- Sliced avocado (optional) For topping
Instructions
Prepare the Buffalo Sauce
- In a small bowl, combine the hot sauce and melted butter. Mix well until fully blended and set aside.
Cook the Chicken
- Cook for about 5-7 minutes, stirring occasionally, until browned and cooked through (internal temperature of 165°F).
- Reduce heat to low and pour the prepared buffalo sauce over the chicken. Stir well to ensure even coating.
- Simmer gently for 3-5 minutes to allow flavors to meld.
Assemble the Bowls
- In each bowl, add 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 cheddar cheese.
- Drizzle ranch or blue cheese dressing over each bowl to taste.
- Garnish with thinly sliced green onions and optionally add sliced avocado.
Serve
- Serve immediately while the chicken is still hot.
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Notes
For a milder version, use a less spicy hot sauce. Store components separately in airtight containers for meal prep.