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why make this recipe

This Buffalo Chicken Bowls recipe is quick, tasty, and full of bold flavor. It mixes spicy buffalo sauce with simple ingredients you likely have on hand. You get protein, rice, veggies, and a creamy dressing in one bowl. If you like easy weeknight meals, this is a good choice.

introduction

This recipe gives warm, spicy chicken over rice with fresh veggies and cheese. It is simple to cook and fills you up. If you want other buffalo-style meals, try a buffalo chicken cauliflower casserole for a different way to enjoy the same flavors.

how to make Buffalo Chicken Bowls

Make the buffalo sauce. In a small bowl, mix the hot sauce and melted butter. Stir well and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces. Season with salt and pepper. Cook 5–7 minutes until browned and cooked through.
Turn the heat to low. Pour the buffalo sauce over the chicken. Stir so the chicken is well coated. Let it simmer 3–5 minutes to soak up the sauce.
Make bowls by placing cooked rice in the bottom of each bowl.
Put the buffalo chicken over the rice.
Add shredded lettuce and halved cherry tomatoes on top.
Sprinkle with shredded cheddar cheese and drizzle with ranch or blue cheese dressing.
Garnish with thinly sliced green onions. Add sliced avocado if you like extra creaminess.
Serve right away while the chicken is hot.

You can also adapt the cooking method to a baked version similar to a buffalo ranch chicken bake if you want a hands-off oven option.

Ingredients :

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup hot sauce (such as Frank’s RedHot)
1/4 cup unsalted butter, melted
2 tablespoons olive oil
Salt and pepper to taste
2 cups cooked rice (white or brown)
1 cup shredded lettuce
1 cup cherry tomatoes, halved
1/2 cup shredded cheddar cheese
1/4 cup ranch or blue cheese dressing
1/4 cup thinly sliced green onions
Optional: sliced avocado, for topping

Directions :

Begin by preparing the buffalo sauce. In a small bowl, combine the hot sauce and melted butter. Mix well and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper. Cook for 5-7 minutes, or until the chicken is browned and cooked through.
Reduce the heat to low and pour the buffalo sauce over the cooked chicken. Stir to coat the chicken evenly. Allow it to simmer gently for 3-5 minutes, absorbing the sauce’s flavors.
Prepare the serving bowls by adding a base layer of cooked rice.
Divide the buffalo chicken evenly among the bowls, placing it over the rice.
Top each bowl with shredded lettuce and halved cherry tomatoes.
Sprinkle with shredded cheddar cheese and drizzle with ranch or blue cheese dressing.
Garnish with thinly sliced green onions. If desired, add slices of avocado for extra creaminess.
Serve immediately while the chicken is hot, and enjoy the flavorful combination.

how to serve Buffalo Chicken Bowls

Serve the bowls hot so the sauce stays saucy. Offer extra ranch or blue cheese dressing on the side. Add lime wedges for a fresh squeeze if you like. For a low-carb plate, skip the rice and serve over extra lettuce or cauliflower rice. You can also serve with tortilla chips for crunch.

how to store Buffalo Chicken Bowls

Cool bowls to room temperature before storing. Keep chicken, rice, and toppings in airtight containers. Store in the fridge for up to 3–4 days. If you added avocado, store it separate to avoid browning. Reheat chicken and rice in a skillet or microwave until hot, then add fresh lettuce and dressing.

tips to make Buffalo Chicken Bowls

Cut the chicken into even bite-sized pieces so it cooks evenly.
Use a meat thermometer: chicken should reach 165°F (74°C).
Make the buffalo sauce ahead to save time.
If you like more heat, add extra hot sauce or a pinch of cayenne.
For creamier bowls, add a spoon of sour cream or extra dressing. You can also pull ideas from a cheesy creamy buffalo chicken dip for richer toppings.

variation (if any)

Make it spicy: add extra hot sauce or sliced jalapeños.
Make it mild: reduce hot sauce and add more butter.
Swap protein: use cooked shredded chicken, turkey, or tofu.
Swap rice: serve over quinoa, cauliflower rice, or mixed greens.

FAQs

Q: Can I use frozen chicken?
A: Yes. Thaw first, then pat dry and cook the same way.

Q: Can I make this ahead for meal prep?
A: Yes. Store chicken and rice separately. Add fresh toppings when ready to eat.

Q: Is there a dairy-free option?
A: Use a dairy-free butter substitute and skip cheese or use a dairy-free cheese. Use a dairy-free dressing or vinaigrette.

Q: Can I bake the chicken instead of pan-frying?
A: Yes. Bake at 400°F (200°C) for 18–22 minutes until cooked through, then toss with sauce.

Q: How do I keep the lettuce from getting soggy?
A: Add lettuce right before serving, or keep it in a separate container until ready to eat.

Conclusion

For another take on buffalo bowls with extra crisp, see the Crispy Buffalo Chicken Bowls recipe on Jar Of Lemons. If you want a macro-friendly version with rice and balanced portions, try the Buffalo Chicken and Rice Bowls guide with nutrition tips.