Buffalo Chicken Rice Bowl
This Buffalo Chicken Rice Bowl is a bold, flavorful, and satisfying meal perfect for busy weeknights or meal prep. Tender buffalo-seasoned chicken is served over rice and topped with crunchy veggies, creamy avocado, and a drizzle of ranch or blue cheese dressing. Fast, flexible, and loaded with flavor!
Ingredients
For the Buffalo Chicken:
- 2 boneless skinless chicken breasts
- ½ cup buffalo sauce like Frank’s RedHot
- 1 tbsp olive oil
- ½ tsp garlic powder
- Salt and pepper to taste
For the Bowls:
- 2 cups cooked white or brown rice
- ½ cup shredded carrots
- ½ cup shredded lettuce or cabbage
- 1 avocado sliced
- ¼ cup crumbled blue cheese or shredded cheddar
- 2 tbsp ranch or blue cheese dressing optional
- chopped green onions, fresh cilantro, or lime wedges Optional
Instructions
Cook the Chicken:
- Season chicken with olive oil, garlic powder, salt, and pepper.
- Heat a skillet over medium heat and cook chicken for 6–7 minutes per side, or until fully cooked.
- Let rest, then slice and toss in buffalo sauce until coated.
Prepare the Rice:
- While the chicken cooks, prepare rice according to package directions.
- Divide into two serving bowls.
Assemble the Bowls:
- Top each bowl of rice with buffalo chicken, shredded carrots, lettuce or cabbage, avocado, and cheese.
- Drizzle with dressing and garnish with your favorite toppings.
Serve:
- Enjoy warm, or store in meal prep containers for up to 4 days.
Notes
Refrigerator: Store components in separate containers for up to 4 days.
Reheat: Warm chicken and rice before adding fresh toppings.
Reheat: Warm chicken and rice before adding fresh toppings.
Nutrition
Calories: 530kcalCarbohydrates: 35gProtein: 40gFat: 27gSodium: 820mgFiber: 6gSugar: 3g
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