Description
These Buffalo Chicken Bowls are bold, creamy, and loaded with fresh toppings like avocado, cucumbers, and ranch drizzle. Perfect for busy weeknights!
Ingredients
For the Buffalo Chicken:
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2 large boneless, skinless chicken breasts
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1 tablespoon olive oil
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½ teaspoon garlic powder
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½ teaspoon onion powder
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1 teaspoon smoked paprika (optional)
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Salt and pepper to taste
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½ cup Buffalo sauce
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2 tablespoons unsalted butter (optional)
For the Bowl Base:
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2 cups cooked brown rice, white rice, or quinoa
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1 cup corn kernels (frozen or fresh)
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1 cup cherry tomatoes, halved
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1 cup shredded lettuce or mixed greens
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1 avocado, sliced
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¼ cup sliced red onions (optional)
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1 tablespoon fresh cilantro, chopped (optional)
Optional Toppings:
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¼ cup crumbled feta cheese
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¼ cup ranch or blue cheese dressing
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Extra buffalo sauce for drizzling
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A squeeze of lime juice
Instructions
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Season chicken with olive oil, garlic powder, onion powder, paprika (if using), salt, and pepper.
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Cook in a skillet over medium-high heat for 6–8 minutes per side, or until internal temp reaches 165°F. Let rest, then slice.
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Melt butter (if using) in the skillet, stir in Buffalo sauce, and toss chicken pieces until coated.
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Prepare the base by cooking rice or quinoa, slicing avocado, halving tomatoes, and chopping cilantro.
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Assemble bowls with a base layer of rice, topped with lettuce, corn, tomatoes, avocado, and onions.
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Add Buffalo chicken, drizzle extra sauce, and finish with cheese, dressing, and lime juice if desired.
Notes
Swap chicken for tofu or shrimp for a twist.
Great for meal prep—store components separately for best results.
Use rotisserie chicken for a quick shortcut.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 90 mg