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Buffalo Chicken Bowls

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Spicy buffalo chicken paired with fresh veggies and fluffy rice, perfect for weeknight dinners and meal prep.

Ingredients

Scale
  • 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

Instructions

  1. Make the Buffalo Sauce: Whisk hot sauce and melted butter together until blended and smooth. Set aside.
  2. Cook the Chicken: In a large skillet over medium-high heat, warm the olive oil. Add chicken pieces, seasoning generously with salt and pepper. Cook for 5-7 minutes until golden and fully cooked.
  3. Add the Sauce: Reduce heat and pour the buffalo sauce over the chicken, stirring to coat. Let it simmer for 3-5 minutes.
  4. Assemble the Bowls: Spoon a layer of cooked rice into each bowl and pile the buffalo chicken on top.
  5. Add Toppings: Top with shredded lettuce, halved cherry tomatoes, cheddar cheese, and drizzle with ranch or blue cheese dressing.
  6. Garnish: Finish with sliced green onions and optional avocado.
  7. Serve: Enjoy your Buffalo Chicken Bowls warm and fresh!

Notes

Store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently in the microwave or stovetop to keep the chicken moist.

Nutrition

Find it online: https://www.tastysavvy.com/buffalo-chicken-bowls/