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–+ servings
Buffalo Chicken Bowls topped with fresh ingredients for a flavorful meal

Buffalo Chicken Bowls

These Buffalo Chicken Bowls are quick, spicy, and endlessly customizable, featuring a tangy sauce and fresh toppings, perfect for busy weeknights and gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

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) Use less for milder heat.
  • 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) Quinoa or cauliflower rice for low-carb swaps.
  • 1 cup shredded lettuce
  • 1 cup cherry tomatoes, halved
  • 1/2 cup shredded cheddar cheese Monterey Jack or pepper jack can also be used.
  • 1/4 cup ranch or blue cheese dressing
  • 1/4 cup thinly sliced green onions
  • Optional: sliced avocado for topping

Method
 

Preparation
  1. In a small bowl, whisk the hot sauce and melted butter until smooth. Set aside.
  2. Warm 2 tablespoons olive oil in a large skillet over medium-high heat.
  3. Add the bite-sized chicken, sprinkle with salt and pepper, and cook undisturbed for 2–3 minutes to get a golden sear. Turn and cook another 3–4 minutes until no longer pink and juices run clear. Internal temperature should reach 165°F (74°C).
Cooking
  1. Reduce heat to low. Pour the buffalo sauce over the chicken and toss to coat. Let it simmer gently for 3–5 minutes so the flavors meld and the sauce thickens slightly.
Assembling bowls
  1. Place about 1/2 cup cooked rice in each bowl.
  2. Spoon the buffalo chicken over the rice, then add shredded lettuce and halved cherry tomatoes.
  3. Sprinkle with shredded cheddar and drizzle with ranch or blue cheese dressing.
  4. Top with thinly sliced green onions and avocado if using.
  5. Serve right away while the chicken is warm and the textures contrast.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 3gSugar: 3g

Notes

Store leftover components separately when possible. Refrigerate buffalo chicken in an airtight container for up to 3–4 days. Cooked buffalo chicken can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

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