Description

This Buffalo Chicken Bowl with Rice is an explosion of flavor! Featuring tender chicken, zesty buffalo sauce, crisp veggies, and creamy dressing, it’s perfect for a quick and satisfying meal that’s both healthy and comforting.

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 lettuce, chopped
2 cups cooked rice, quinoa, or cauliflower rice
1 cup celery, sliced
1 cup carrots, shredded or sliced
1 cup cherry tomatoes, halved
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

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Instructions

Heat olive oil in a large skillet over medium-high heat.
Season the chicken pieces in a large bowl with salt, pepper, garlic powder, onion powder, and smoked paprika.
Cook the seasoned chicken in the hot pan for about 6 to 8 minutes, stirring occasionally, until browned and fully cooked.
Lower the heat and mix in the buffalo sauce and butter. Stir until the butter melts and the chicken is evenly coated. Simmer for an additional 2 to 3 minutes until the sauce thickens.

Notes

Feel free to substitute chicken with tofu or shrimp for variation.
Adjust the spiciness by using more or less buffalo sauce according to taste.
Serve with additional toppings like sliced jalapeños or extra cheese.

Nutrition

Serving Size: 1 bowl
Calories: 600
Sugar: 6g
Sodium: 1200mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 30g
Cholesterol: 90mg