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Delicious Buffalo Chicken Bowls with vibrant toppings and flavors.

Buffalo Chicken Bowls

Bite-sized chicken tossed in hot-butter buffalo sauce served over rice with fresh lettuce, tomatoes, and cheddar for a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken and Sauce
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup hot sauce (Frank’s RedHot recommended) Frank’s RedHot is the classic choice for an authentic buffalo flavor.
  • 1/4 cup unsalted butter, melted For extra richness, swap olive oil for avocado oil when searing.
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
For Assembly
  • 2 cups cooked rice (white, brown, or cauliflower rice for low-carb) Cauliflower rice is a great low-carb swap.
  • 1 cup shredded lettuce (romaine or iceberg)
  • 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 (scallions)
  • Optional: sliced avocado for topping

Method
 

Preparation
  1. In a small bowl, whisk together the hot sauce and melted butter until smooth. Set aside.
  2. Place a large skillet over medium-high heat and add the olive oil. Heat until shimmering.
Cooking the Chicken
  1. Add the chicken pieces to the hot skillet in a single layer. Season with salt and pepper. Let cook undisturbed for 2-3 minutes until a bit of crust forms.
  2. Stir and continue to cook for 3-4 more minutes until chicken is cooked through (internal temperature 165°F / 74°C).
  3. Lower the heat to medium-low and pour the buffalo sauce over the chicken. Stir to coat and simmer gently for 3-5 minutes so the sauce thickens and clings to the meat. Taste and adjust seasoning if needed.
Assembly
  1. Divide 1/2 cup cooked rice into each bowl (use more for bigger appetites). Top with the buffalo chicken.
  2. Scatter shredded lettuce and halved cherry tomatoes over the chicken, then sprinkle with shredded cheddar.
  3. Drizzle with ranch or blue cheese dressing, scatter green onions, and top with sliced avocado if using. Serve immediately while warm.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze cooked buffalo chicken (without lettuce/tomatoes) for up to 3 months.