Buffalo Chicken Bowls
A delightful dish combining tender buffalo chicken with a fresh grain base and vibrant toppings, perfect for weeknight dinners or meal prep.
Ingredients
Chicken and Marinade
- 2 pounds boneless, skinless chicken breasts
- 1 cup buffalo sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Grain Base
- 4 cups cooked brown rice or quinoa Choose according to preference.
Toppings
- 1 cup shredded cheddar cheese Consider using pepper jack for a spicier variant.
- 1 cup celery, chopped
- 1 cup carrots, shredded
- 1 cup green onions, sliced
- 1 cup ranch or blue cheese dressing
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the chicken breasts, olive oil, garlic powder, onion powder, salt, and pepper. Mix until the chicken is evenly coated.
- Place the chicken in a baking dish and pour half of the buffalo sauce over the top, spreading it to ensure even coverage.
Cooking
- Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.
- Remove the chicken from the oven and let it rest for a few minutes. Then, shred the chicken using two forks and mix it with the remaining buffalo sauce.
Assembly
- In each serving bowl, add a base of cooked brown rice or quinoa.
- Top the grain base with shredded buffalo chicken, followed by chopped celery, shredded carrots, and a sprinkle of shredded cheddar cheese.
- Drizzle ranch or blue cheese dressing over the top and finish with sliced green onions and parsley, if desired.
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Notes
For meal prep, store chicken and grain base separately. Leftovers can be refrigerated for up to three days or frozen for up to three months. Adjust spice levels as per preference.