Description
These Easy Buffalo Chicken Bowls are a spicy, satisfying meal packed with juicy chicken tossed in tangy buffalo sauce, fluffy rice, crunchy veggies, and a creamy drizzle of ranch or blue cheese. Perfect for quick weeknight dinners or lunch meal prep.
Ingredients
For the Buffalo Chicken:
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1 lb boneless, skinless chicken breasts or thighs, diced
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1 tablespoon olive oil
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1/3 cup buffalo sauce (like Frank’s RedHot)
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1 tablespoon butter (optional, for a richer sauce)
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Salt and pepper to taste
For the Bowls:
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2 cups cooked white or brown rice (or cauliflower rice for low-carb)
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1 cup shredded lettuce
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1/2 cup cherry tomatoes, halved
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1/2 cup shredded carrots
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1/2 avocado, diced
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1/4 cup red onion, thinly sliced
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2 tablespoons ranch or blue cheese dressing (for drizzling)
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Fresh cilantro or green onion (for garnish)
Instructions
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Cook the Chicken:
Heat olive oil in a skillet over medium heat. Add diced chicken, season with salt and pepper, and cook for 6–8 minutes, stirring occasionally, until fully cooked. -
Add Buffalo Sauce:
Lower heat and add buffalo sauce and butter (if using) to the pan. Toss the chicken to coat evenly. Simmer for 1–2 minutes until warmed through. -
Assemble the Bowls:
In each bowl, layer a scoop of rice, lettuce, cherry tomatoes, carrots, avocado, and red onion. Top with warm buffalo chicken. -
Drizzle & Garnish:
Drizzle with ranch or blue cheese dressing and garnish with chopped cilantro or green onions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dinner
- Method: Stovetop
- Cuisine: American