Description
This Buffalo Chicken Bowl (With Rice) features juicy chicken pieces tossed in a rich buffalo sauce, served with fresh veggies over rice. It’s the perfect dish for busy weeknights, combining flavor and nutrition in a simple bowl.
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 chopped lettuce
- 2 cups cooked rice, quinoa, or cauliflower rice
- 1 cup sliced celery
- 1 cup shredded or sliced carrots
- 1 cup halved cherry tomatoes
- 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 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 mix in buffalo sauce and butter, stirring until the butter melts and the chicken is well coated. Simmer for 2 to 3 minutes until slightly thickened.
Notes
For added crunch, use fresh veggies like carrots and celery.
Feel free to substitute chicken with tofu for a vegetarian option.
Serve with extra buffalo sauce on the side for more heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg