Buffalo Chicken Bowls
A delicious and satisfying meal combining tender chicken, zesty buffalo sauce, and fresh toppings, perfect for busy weeknights.
Ingredients
Buffalo Sauce
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 1/4 cup unsalted butter, melted
Main Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups cooked rice (white or brown)
Toppings
- 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
Instructions
Preparation
- In a small bowl, combine the hot sauce and melted butter. Mix well and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper. Cook for 5-7 minutes, or until the chicken is browned and cooked through.
- 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.
Assembly
- Prepare the serving bowls by adding a base layer of cooked rice.
- Divide the buffalo chicken evenly among the bowls, placing it over the rice.
- Top each bowl with shredded lettuce and halved cherry tomatoes.
- Sprinkle with shredded cheddar cheese and drizzle with ranch or blue cheese dressing.
- Garnish with thinly sliced green onions. If desired, add slices of avocado for extra creaminess.
Serving
- Serve immediately while the chicken is hot, and enjoy the flavorful combination.
Notes
Feel free to adjust the amount of hot sauce based on your spice preference. For added crunch, consider using diced cucumbers or radishes. Make them meal-prep friendly by keeping the toppings separate until serving. You can easily switch up the protein in this recipe; try using shredded rotisserie chicken or turkey for a quicker option. For a vegetarian twist, replace the chicken with roasted cauliflower or chickpeas.