Buffalo Chicken Bowl (Printable Version)

Tender buffalo chicken over fresh vegetables with creamy ranch and tangy blue cheese.

# Components:

→ Chicken

01 - 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
02 - 1 tbsp olive oil
03 - 1/2 tsp garlic powder
04 - 1/2 tsp onion powder
05 - 1/2 tsp smoked paprika
06 - 1/4 tsp salt
07 - 1/4 tsp black pepper

→ Buffalo Sauce

08 - 1/3 cup hot sauce
09 - 2 tbsp unsalted butter, melted
10 - 1 tsp honey

→ Vegetables

11 - 2 cups cooked white or brown rice, warm
12 - 1 cup shredded romaine lettuce
13 - 1 cup cherry tomatoes, halved
14 - 1 cup shredded carrots
15 - 1/2 cup sliced cucumber
16 - 1/4 cup thinly sliced red onion

→ Toppings

17 - 1/3 cup ranch dressing
18 - 1/3 cup blue cheese crumbles
19 - 2 tbsp chopped fresh parsley

# Method Steps:

01 - In a medium bowl, toss chicken pieces with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
03 - While the chicken cooks, whisk together hot sauce, melted butter, and honey in a small bowl.
04 - Once cooked, remove the chicken from the heat and toss with the buffalo sauce to coat thoroughly.
05 - Divide the rice among four bowls. Top each with romaine lettuce, cherry tomatoes, carrots, cucumber, and red onion.
06 - Spoon the buffalo chicken over the vegetables. Drizzle with ranch dressing and sprinkle with blue cheese crumbles.
07 - Garnish with chopped parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you ordered takeout but you actually know what went into it.
  • You can meal prep the components and throw it together in under five minutes when you're starving.
  • It satisfies every craving at once: spicy, creamy, crunchy, tangy.
  • There's no deep frying, no mess, and no guilt about eating buffalo chicken on a Tuesday.
02 -
  • Don't toss the chicken in buffalo sauce while it's still on the heat or the butter will separate and turn greasy.
  • If you skip seasoning the chicken before cooking, the buffalo sauce alone won't be enough to flavor the meat all the way through.
  • Cold vegetables will cool down the chicken fast, so make sure your rice and chicken are warm when you assemble.
03 -
  • Use a cast iron skillet if you have one, it gives the chicken better color and holds heat more evenly.
  • If your buffalo sauce is too spicy, stir in an extra tablespoon of melted butter or a splash of ranch to calm it down.
  • Don't overdress the bowls, you can always add more ranch but you can't take it back once it's pooling at the bottom.
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