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:
2 large boneless, skinless chicken breasts
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon smoked paprika (optional)
Salt and pepper to taste
½ cup Buffalo sauce
2 tablespoons unsalted butter (optional)
For the Bowl Base:
2 cups cooked brown rice, white rice, or quinoa
1 cup corn kernels (frozen or fresh)
1 cup cherry tomatoes, halved
1 cup shredded lettuce or mixed greens
1 avocado, sliced
¼ cup sliced red onions (optional)
1 tablespoon fresh cilantro, chopped (optional)
Optional Toppings:
¼ cup crumbled feta cheese
¼ cup ranch or blue cheese dressing
Extra buffalo sauce for drizzling
A squeeze of lime juice
Instructions
Season chicken with olive oil, garlic powder, onion powder, paprika (if using), salt, and pepper.
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.
Melt butter (if using) in the skillet, stir in Buffalo sauce, and toss chicken pieces until coated.
Prepare the base by cooking rice or quinoa, slicing avocado, halving tomatoes, and chopping cilantro.
Assemble bowls with a base layer of rice, topped with lettuce, corn, tomatoes, avocado, and onions.
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