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Buffalo Chicken Bowls

A straightforward and delicious recipe for Buffalo Chicken Bowls that combines tender chicken with rice and fresh toppings, perfect for a quick meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked white rice Jasmine rice is preferred, but any kind will do.
  • 2 pieces boneless, skinless chicken breasts, diced Leftover rotisserie chicken can be used.
  • 1/2 cup buffalo sauce Frank’s RedHot is classic, but any will do.
  • 1 tablespoon olive oil Any cooking oil can work.
  • 1 cup shredded lettuce Romaine is preferred but iceberg works too.
  • 1/2 cup diced celery Adds crunch to the dish.
  • 1/2 cup shredded cheddar cheese Shredded cheese melts better than block.
  • 1/4 cup ranch dressing Blue cheese can be used as an alternative.
  • 2 pieces green onions, sliced Optional, for added crunch and flavor.
  • Salt and pepper, to taste Use sea salt if preferred.

Method
 

Preparation
  1. Season the diced chicken breasts with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Cook the seasoned chicken in the hot oil for about 5-7 minutes, stirring occasionally, until cooked through.
  4. Reduce heat to low and add buffalo sauce to the cooked chicken, stirring for about 2 minutes until evenly coated.
Assembly
  1. Divide the cooked rice among four bowls.
  2. Top each bowl with the buffalo chicken mixture.
  3. Add shredded lettuce, diced celery, cheddar cheese, and drizzle ranch dressing over the top.
  4. Garnish with sliced green onions if desired.
Serving
  1. Serve immediately while hot.

Notes

If your sauce is too thick, add a splash of water to thin it out. For convenience, you can shred rotisserie chicken instead of cooking fresh chicken. This dish pairs well with roasted veggies or tortilla chips.