Description
This Buffalo Chicken Bowl with Rice is packed with flavor and easy to make. Indulge in the spicy buffalo chicken paired with fresh veggies and rice for a satisfying meal that’s perfect for dinner.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ cup buffalo sauce
- 2 tablespoons butter
- 2–3 cups lettuce, chopped
- 2 cups cooked rice, quinoa, or cauliflower rice
- 1 cup celery, sliced
- 1 cup carrots, shredded or sliced
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ½ cup crumbled blue cheese (or shredded cheddar or Monterey Jack cheese)
- ½ cup ranch or blue cheese salad dressing
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh parsley or cilantro
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- In a large bowl, season the chicken pieces with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Add the seasoned chicken to the hot skillet and cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through.
- Lower the heat and add buffalo sauce and butter, stirring until the butter melts and coats the chicken fully. Simmer for 2 to 3 minutes until the sauce slightly thickens.
Notes
Feel free to use cauliflower rice for a low-carb option.
Adjust the amount of buffalo sauce based on your spice preference.
Top with additional veggies or toppings as desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 625
- Sugar: 5g
- Sodium: 1500mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 95mg