why make this recipe
Buffalo Chicken Bowls are quick, tasty, and full of flavor. You get spicy chicken, rice, fresh veggies, and cheese in one bowl. If you like simple chicken meals, try this simple 4-ingredient chicken salad for another easy option you can make on busy days.
introduction
This recipe brings bold buffalo flavor to a bowl you can eat any time. It uses basic ingredients and takes little time to cook. You can change toppings to match what you have. If you want a warm broth or extra chicken flavor ideas, see this chicken bone broth recipe for ways to use extra chicken stock.
how to make Buffalo Chicken Bowls
Cook the chicken in a skillet, then toss it in buffalo sauce. Build bowls with rice, lettuce, tomatoes, and cheese. Finish with ranch or blue cheese dressing and green onions. For another easy chicken method you can try in place of skillet cooking, look at this slow cooker Mississippi chicken for a hands-off option.
Ingredients :
- 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
- Salt and pepper to taste
- 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
Directions :
- Begin by preparing the buffalo sauce. In a small bowl, combine the hot sauce and melted butter. Mix well and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper. Cook for 5-7 minutes, or until the chicken is browned and cooked through.
- Reduce the heat to low and pour the buffalo sauce over the cooked chicken. Stir to coat the chicken evenly. Allow it to simmer gently for 3-5 minutes, absorbing the sauce’s flavors.
- Prepare the serving bowls by adding a base layer of cooked rice.
- Divide the buffalo chicken evenly among the bowls, placing it over the rice.
- Top each bowl with shredded lettuce and halved cherry tomatoes.
- Sprinkle with shredded cheddar cheese and drizzle with ranch or blue cheese dressing.
- Garnish with thinly sliced green onions. If desired, add slices of avocado for extra creaminess.
- Serve immediately while the chicken is hot, and enjoy the flavorful combination.
how to serve Buffalo Chicken Bowls
Serve bowls hot so the chicken stays warm. Let people add dressing and avocado to taste. You can serve with extra hot sauce or a side of tortilla chips.
If you want a lighter version, use brown rice and less cheese. For a fresh side, pair the bowls with a simple green salad or try another quick chicken salad from this link simple chicken salad idea.
how to store Buffalo Chicken Bowls
Store leftover chicken and rice in separate airtight containers. Keep vegetables and dressing in another container. The chicken will last 3-4 days in the fridge. Reheat the chicken in a skillet or microwave until hot, then assemble bowls with fresh lettuce and tomatoes.
If you have extra cooked chicken, you can use it in soups or broths like this chicken bone broth recipe to add more meals to your week.
tips to make Buffalo Chicken Bowls
- Cut chicken into even pieces so it cooks all at once.
- Taste sauce and adjust butter or hot sauce for milder or hotter heat.
- Cook rice ahead to save time.
- Use shredded rotisserie chicken to speed up the recipe.
- For a hands-off option, try a slow cooker chicken method such as the crockpot recipe linked earlier slow cooker Mississippi chicken and then toss the cooked chicken with buffalo sauce.
Serving Ideas (if any)
- Serve over mixed greens instead of rice for a low-carb bowl.
- Add roasted corn, black beans, or pickled red onion for more flavor.
- Swap cheddar for mozzarella or pepper jack cheese.
- Offer lime wedges and cilantro for a fresh twist.
Final Thoughts
Buffalo Chicken Bowls are easy to make and easy to change. They work for weeknight dinners, meal prep, or casual meals with friends. Use what you have in the fridge and adjust spice to your taste.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Chicken thighs stay juicy and work well. Cut them into bite-size pieces and cook until done.
Q: Can I make this gluten free?
A: Yes. The recipe is naturally gluten free if your hot sauce and dressing are gluten free. Use certified gluten-free products to be sure.
Q: How can I make it less spicy?
A: Reduce the hot sauce and add more melted butter. You can also serve extra ranch or blue cheese to cool the heat.
Q: Can I freeze the buffalo chicken?
A: You can freeze cooked buffalo chicken in airtight containers for up to 2 months. Thaw in the fridge before reheating.
Q: What is a good side with these bowls?
A: Simple sides are tortilla chips, a green salad, or steamed vegetables.
Conclusion
These bowls are a fast, tasty meal you can change to fit your needs. For a crunchy take on buffalo bowls, see this Crispy Buffalo Chicken Bowls recipe that gives a different texture. For another balanced, macro-friendly bowl idea with rice and buffalo chicken, check out this Buffalo Chicken and Rice Bowls guide.
Buffalo Chicken Bowls
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
- Salt and pepper to taste
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
Preparation
- In a small bowl, combine the hot sauce and melted butter to prepare the buffalo sauce. Mix well and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper. Cook for 5-7 minutes, or until the chicken is browned and cooked through.
- Reduce the heat to low and pour the buffalo sauce over the cooked chicken. Stir to coat the chicken evenly and allow it to simmer gently for 3-5 minutes.
Assembly
- Prepare the serving bowls by adding a base layer of cooked rice.
- Divide the buffalo chicken evenly among the bowls, placing it over the rice.
- Top each bowl with shredded lettuce and halved cherry tomatoes.
- Sprinkle with shredded cheddar cheese and drizzle with ranch or blue cheese dressing.
- Garnish with thinly sliced green onions and, if desired, add slices of avocado.