Buffalo Chicken Bowls
A delightful meal combining the bold flavors of buffalo chicken with fresh toppings and hearty grains, perfect for quick weeknight dinners or gatherings.
Ingredients
For the Buffalo Chicken
- 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
- to taste Salt and pepper
For the Bowls
- 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
Prepare the Buffalo Sauce
- In a small bowl, combine the hot sauce and melted butter to create the buffalo sauce. Mix well, then set aside for later use.
Cook the Chicken
- Heat the olive oil in a large skillet over medium-high heat.
- Once hot, add the bite-sized chicken pieces, seasoning them generously with salt and pepper.
- Cook the chicken for about 5 to 7 minutes or until it is browned and cooked through.
Add the Sauce
- Reduce the heat to low and pour your prepared buffalo sauce over the cooked chicken in the skillet.
- Stir well to coat all the chicken pieces and let it simmer for about 3 to 5 minutes.
Prepare the Rice Base
- While the chicken is simmering, prepare your serving bowls by placing a layer of cooked rice at the bottom of each bowl.
Assemble the Bowls
- Divide the buffalo chicken evenly over the rice in each bowl.
- Topping each bowl with shredded lettuce and halved cherry tomatoes.
- Sprinkle shredded cheddar cheese on top, then drizzle with ranch or blue cheese dressing.
- Finally, add sliced green onions for extra zing.
Serve and Enjoy
- Enjoy your Buffalo Chicken Bowls while they are hot.
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Notes
Store leftovers in airtight containers, ideally keeping chicken and toppings separate to maintain texture. Leftovers should be consumed within 3 to 4 days.