Buffalo Chicken Bowls

Why make this recipe

Buffalo Chicken Bowls are a tasty and satisfying meal that’s perfect for lunch or dinner. They bring together savory buffalo chicken, fluffy rice, and fresh vegetables, all drizzled with a creamy sauce. This recipe is not only delicious but also customizable, making it easy to cater to different tastes and dietary needs. Plus, they’re great for meal prep!

How to make Buffalo Chicken Bowls

Ingredients:

For the Buffalo Chicken:

• 1 ½ lb (680 g) boneless, skinless chicken breasts (about 3–4 medium breasts)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika (or regular paprika)
• ½ tsp dried oregano
• ½ tsp dried thyme (optional)
• 1 tsp kosher salt (or ¾ fine sea salt)
• ½ tsp freshly ground black pepper
• 1 tbsp olive oil (for searing)
• ⅓ cup (80 ml) buffalo hot sauce (like Frank’s RedHot or similar)
• 2 tbsp unsalted butter
• 1 tsp honey or brown sugar (optional, for a touch of sweetness)
• 1 tbsp lemon juice or apple cider vinegar (optional, for extra tang)

For the Base:

• 2 cups uncooked rice (white jasmine, basmati, or brown rice)
• 3 ½–4 cups water or low-sodium chicken broth (for cooking rice; follow package directions)
• ½ tsp salt (skip or reduce if using salted broth)
• 1 tbsp butter or olive oil (optional, for richer rice)

For the Veggies and Toppings:

• 1 ½ cups shredded romaine lettuce or mixed greens
• 1 cup finely shredded purple cabbage (or green cabbage)
• 1 cup cherry tomatoes, halved
• 1 cup canned corn kernels, drained (or thawed frozen corn)
• 1 cup canned black beans, drained and rinsed
• 1 large carrot, julienned or shredded
• 1 small cucumber, diced or sliced
• 2 green onions, thinly sliced
• 1 avocado, sliced or diced
• ½ cup crumbled blue cheese or feta (optional but classic)
• ½ cup shredded sharp cheddar or Monterey Jack (optional)
• 2 tbsp chopped fresh cilantro or parsley
• Lime wedges for serving

For the Cooling Ranch or Blue Cheese Drizzle:

• ½ cup mayonnaise
• ½ cup sour cream or plain Greek yogurt
• 2–3 tbsp buttermilk or regular milk (to thin)
• 1 ½ tsp dried dill (or 1 tbsp fresh, finely chopped)
• 1 tsp dried parsley
• ½ tsp dried chives or 1 tbsp fresh, finely sliced
• ½ tsp garlic powder
• ½ tsp onion powder
• ½–¾ tsp kosher salt, to taste
• ¼ tsp black pepper
• 2–3 tbsp crumbled blue cheese (optional, if making blue cheese ranch)
• 1–2 tsp lemon juice or white wine vinegar, to taste

Optional Garnishes:

• Extra buffalo sauce for drizzling
• Extra ranch or blue cheese dressing
• Extra green onions, cilantro, or parsley
• Crushed tortilla chips or croutons for crunch
• Sesame seeds or everything bagel seasoning

Directions:

Cook the rice:

1. Rinse the rice under cold water until the water runs mostly clear to remove excess starch and keep it fluffy.
2. Add rice, water or broth, and salt to a pot or rice cooker. If using broth, reduce or omit the added salt.
3. If cooking on the stovetop, bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer according to package directions (usually 12–15 minutes for white rice, 35–40 minutes for brown rice).
4. Once cooked, remove from heat and let sit, covered, for 5–10 minutes. Fluff the rice with a fork.

Make the ranch or blue cheese drizzle:

1. In a medium bowl, combine mayonnaise, sour cream or Greek yogurt, and 2 tbsp buttermilk or milk.
2. Add dried dill, dried parsley, dried chives, garlic powder, onion powder, salt, and pepper. Whisk until smooth.
3. Stir in lemon juice or vinegar, tasting as you go, to reach a balanced tanginess.
4. If making a blue cheese version, gently fold in crumbled blue cheese.
5. Adjust thickness with more buttermilk or milk until you have a pourable yet creamy consistency.

Prep the vegetables and toppings:

1. Shred the romaine or greens; rinse and pat dry.
2. Finely shred the cabbage using a sharp knife or a grater.
3. Halve the cherry tomatoes.
4. Drain and rinse black beans well; drain corn if using canned.
5. Peel and shred or julienne the carrot.
6. Dice or slice the cucumber.
7. Slice the green onions thinly.
8. Just before assembling, slice or dice the avocado to avoid browning.
9. Crumble blue cheese or feta, and shred cheddar if using.
10. Chop cilantro or parsley.

Season and cook the chicken:

1. Pat chicken breasts dry with paper towels to help them sear properly.
2. In a small bowl, mix garlic powder, onion powder, smoked paprika, dried oregano, dried thyme (if using), salt, and black pepper.
3. Sprinkle the seasoning mixture evenly over both sides of the chicken and rub it in gently.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
5. When the oil is hot and shimmering, add the chicken breasts in a single layer (do not overcrowd; cook in batches if needed).
6. Sear for about 4–6 minutes per side, until nicely browned and cooked through to an internal temperature of 165°F (74°C).
7. Transfer cooked chicken to a cutting board, tent loosely with foil, and let rest for 5 minutes.

Make the buffalo sauce:

1. In a small saucepan, combine the buffalo hot sauce and butter over low heat.
2. Stir until the butter is melted and smooth.
3. Add honey or brown sugar for sweetness and lemon juice or vinegar for tang; whisk to incorporate.
4. Adjust to your heat preference by adding more hot sauce for spiciness or more butter for milder flavor.

Toss the chicken in buffalo sauce:

1. Slice the rested chicken into strips or cubes.
2. Place the chicken in a large bowl.
3. Pour warm buffalo sauce over the chicken and toss well to coat.
4. If desired, briefly return the coated chicken to the skillet over low heat to help the sauce cling.

Assemble the buffalo chicken bowls:

1. Divide the warm rice evenly among 4 large bowls.
2. Add a handful of shredded greens to each bowl.
3. Arrange corn, black beans, tomatoes, carrot, and cucumber in sections for a colorful look.
4. Add a generous portion of buffalo chicken to the center of each bowl.
5. Top with avocado slices.
6. Sprinkle with green onions, cilantro or parsley, and crumbled cheese. Drizzle with ranch or blue cheese dressing and extra buffalo sauce if desired.
7. Serve with lime wedges for squeezing over the top.

How to serve Buffalo Chicken Bowls

Buffalo Chicken Bowls can be enjoyed fresh, warm, and colorful. They are perfect for lunch, dinner, or meal prep for the week. Just add your desired toppings and drizzle with creamy sauce for extra flavor.

How to store Buffalo Chicken Bowls

If you have leftovers or want to meal prep, let the rice and chicken cool slightly. Store them in airtight containers. Keep raw veggies and dressing separate until you are ready to eat. The bowls can be refrigerated for up to 3–4 days. Reheat the rice and chicken in the microwave and add fresh toppings before serving.

Tips to make Buffalo Chicken Bowls

• Use cooked rotisserie chicken for a quicker option.
• Adjust heat levels of the buffalo sauce to suit your taste.
• Mix and match veggies based on what you have on hand.
• For a healthier option, use brown rice or quinoa.

Variation

You can customize your Buffalo Chicken Bowls by trying different proteins, such as grilled shrimp or tofu. You can also add different grains, like quinoa or farro, for a unique base.

FAQs

1. Can I make Buffalo Chicken Bowls in advance?
Yes! You can prepare all components separately and store them in the fridge. Just assemble the bowls when you’re ready to eat.

2. Is there a substitute for the buffalo sauce?
Yes, you could use barbecue sauce or any other hot sauce you enjoy. Just remember that it will change the flavor.

3. Can I use frozen vegetables?
Absolutely! Frozen vegetables can be a convenient option. Just thaw and drain them before adding to your bowls.