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Buffalo Chicken Bowls

A quick and flavorful meal combining spicy buffalo chicken, soft rice, and fresh toppings, perfect for busy weeknights or casual lunches.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Buffalo Chicken
  • 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
For Serving
  • 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

Method
 

Preparation of Buffalo Sauce
  1. In a small bowl, combine the hot sauce and melted butter. Mix well and set aside.
Cooking Chicken
  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the chicken pieces, seasoning them with salt and pepper. Cook for 5-7 minutes, or until the chicken is browned and cooked through.
  3. 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.
Assembling Bowls
  1. Prepare the serving bowls by adding a base layer of cooked rice.
  2. Divide the buffalo chicken evenly among the bowls, placing it over the rice.
  3. Top each bowl with shredded lettuce and halved cherry tomatoes.
  4. Sprinkle with shredded cheddar cheese and drizzle with ranch or blue cheese dressing.
  5. Garnish with thinly sliced green onions and optional avocado slices.

Notes

Serve hot with extra dressing and hot sauce on the side. Store leftover components separately for the best texture, and reheat gently to avoid drying out the chicken.