Buffalo Chicken Bowl with Rice

A colorful bowl filled with lettuce, cherry tomatoes, cucumber, sliced avocado, shredded carrots, rice, and seasoned chicken topped with blue cheese and chopped green onions. Fresh parsley garnishes the bowl.

Buffalo Chicken Bowl with Rice

This buffalo chicken bowl with rice features tender, seasoned chicken tossed in a bold buffalo sauce and served with fresh veggies and a creamy dressing. It's an easy, flavor-packed meal that's perfect for a quick lunch or a no-fuss weeknight dinner.

Course Main Dishes

Cuisine American

Keyword buffalo chicken bowl, buffalo chicken bowl recipe, buffalo chicken bowls, buffalo chicken rice bowl, easy dinner, Easy Skillet Chicken Breast Weeknight Dinner, meal prep, quick lunch

Prep Time 20

Cook Time 20

Cool 5

Total Time 45

Servings

Calories 617kcal

Author Michele Feuerborn

Ingredients

Buffalo Chicken

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

Bowls

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)

Dressing

½ cup ranch or blue cheese salad dressing

Optional Garnish

2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley or cilantro

Instructions

Cook The Chicken

Heat olive oil in a large skillet over medium-high heat.
Place the chicken pieces in a large bowl and season with salt, pepper, garlic powder, onion powder, and smoked paprika.
Add the seasoned chicken to the hot pan and cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through.
Reduce heat to low and add buffalo sauce and butter. Stir until the butter melts and the chicken is fully coated in the sauce. Simmer for 2 to 3 minutes until slightly thickened.

Assemble The Bowls

In bowls, add the lettuce and cooked rice or base of choice.
Top with buffalo chicken, celery, carrots, tomatoes, avocado, and blue cheese or shredded cheese.

Dress The Bowl

Drizzle with ranch or blue cheese dressing. Top with green onions and cilantro or parsley.

Serve

Serve warm with extra buffalo sauce or dressing on the side if desired.

Video

Notes

Cut the chicken into even-sized pieces so it cooks evenly and stays tender.
Don’t overcrowd the pan when cooking the chicken. This helps it brown instead of steam.
Adding butter to the buffalo sauce gives it a smoother, richer flavor and helps it coat the chicken evenly.
Adjust the amount of buffalo sauce to control the heat level based on your preference.
For best texture, use freshly cooked rice and assemble the bowls just before serving.
Store leftovers with the components kept separate to prevent the bowl from becoming soggy.
To reheat, warm the chicken and rice first, then add the fresh toppings and dressing just before serving.

Nutrition