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–+ servings
buffalo chicken bowl

Buffalo Chicken Bowl

5 from 1 vote
Tender buffalo chicken over rice with fresh vegetables, creamy ranch, and all your favorite toppings in one satisfying bowl. Perfect for meal prep with balanced nutrition.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts About 2 large breasts
  • ½ cup buffalo sauce Frank's RedHot or favorite brand
  • 2 tablespoons unsalted butter For buffalo sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon salt Divided
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil For cooking chicken
  • 3 cups cooked white or brown rice About 1 cup uncooked
  • 4 cups romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ½ cup red onion, thinly sliced
  • ½ cup shredded carrots
  • ½ cup ranch dressing
  • ½ cup blue cheese crumbles
  • ½ cup shredded cheddar cheese
  • 2 stalks celery, diced
  • 2 green onions, sliced
  • 1 avocado, sliced Optional

Equipment

  • 1 large skillet For cooking chicken
  • 1 Small Saucepan For buffalo sauce
  • 1 meat thermometer To check doneness
  • 1 cutting board For chopping
  • 1 Sharp knife For vegetables
  • 4 Serving bowls For assembly

Method
 

  1. Season chicken breasts with salt, pepper, and garlic powder on both sides, then heat olive oil in large skillet over medium high heat and cook chicken 6 to 7 minutes per side until golden and internal temperature reaches 165°F.
  2. While chicken rests 5 minutes, melt butter in small saucepan and stir in buffalo sauce until combined, then slice or shred chicken and toss with buffalo sauce mixture.
  3. Cook rice according to package directions until fluffy and tender, then fluff with fork and season lightly with salt.
  4. Chop romaine lettuce, halve cherry tomatoes, dice cucumber and celery, thinly slice red onion, and shred carrots for bowl toppings.
  5. Divide cooked rice among 4 bowls, top with chopped romaine, then add buffalo chicken in center and arrange vegetables around chicken.
  6. Drizzle ranch dressing over everything, sprinkle with blue cheese crumbles and cheddar cheese, top with diced celery, green onions, and avocado slices if using, then serve immediately.
    adding toppings to buffalo chicken bowl

Nutrition

Serving: 450gCalories: 520kcalCarbohydrates: 42gProtein: 38gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 105mgSodium: 1180mgPotassium: 680mgFiber: 4gSugar: 5gVitamin A: 85IUVitamin C: 28mgCalcium: 18mgIron: 12mg

Notes

Don't overcook chicken, pull at 165°F internal temperature. Store components separately for meal prep. Chicken and rice reheat well but keep vegetables and dressings separate. Add cooling elements like ranch or blue cheese to balance heat. Customize vegetables based on preferences.

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