Quick Buffalo Chicken Rice Bowls - 20 Minute Dinner
These Buffalo Chicken Rice Bowls are spicy, satisfying, and naturally gluten free. Perfect for busy weeknights or meal prep, this quick 20 minute recipe is loaded with fresh veggies, creamy ranch, and all the buffalo flavor you love.
EQUIPMENT NEEDED
- large skillet
Ingredients
- 1.5 pounds Chicken breast
- ⅓ cup Buffalo sauce
- 2 cups Rice (cooked) I use frozen rice to save time
- 1 large Avocado
- ½ cup Cherry tomatoes (cut in halves)
- ½ cup Shredded carrots
- ¼ cup Red onion (diced or sliced)
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- ½ teaspoon Salt
- ½ teaspoon Pepper
- Ranch (for drizzling on top)
Instructions
- Add avocado oil or olive oil to a large skillet and heat to medium heat.
- Cut your chicken into 1-inch cubes and season with salt, black pepper, garlic powder, and onion powder.
- Add the chicken to the heated pan and cook for about 8-10 minutes, or until it's reached an internal temperature of 165 degrees Fahrenheit.
- While your chicken cooks, cook your rice and chop the cherry tomatoes, and red onions, and slice the avocado.
- Once your chicken is done cooking, turn the heat to medium-low heat and add in your buffalo sauce. Stir to coat all the chicken and let cook for about 2 minutes.
- Add a half cup of rice to the bottom of a bowl, then spoon your chicken on top of the bed of rice.
- Add your vegetables and drizzle with a little extra buffalo sauce and your favorite ranch or blue cheese.
Notes
Substitutions
Chicken- I use boneless skinless chicken breast but you can use chicken thighs or chicken tenders.
Rice- Brown rice, white rice, jasmine rice, or cauliflower rice will all work great in this recipe.
Buffalo sauce- My favorite buffalo sauce to use is Primal Kitchen buffalo sauce but you can use Frank's Buffalo Wing sauce or whatever is your favorite.
Ranch- I like using Tessemae's ranch to keep this recipe dairy-free but you can use blue cheese dressing or your favorite ranch dressing.
Frequently asked questions
Should you put buffalo sauce on chicken before or after cooking?
You can do both! Most buffalo chicken recipes you will put the sauce on the chicken after it has been cooked. If you want, you can marinate the chicken in buffalo sauce before cooking, then coat the cooked chicken in buffalo sauce after cooking.
Can I make this Whole30 or Paleo?
Yes! To make this recipe Whole30 or Paleo friendly, use cauliflower rice. Also, make sure that your buffalo sauce and ranch are compliant. My go-to compliant buffalo sauce and ranch are Primal Kitchen brand.
Storing and reheating
Storing: Store your leftover buffalo bowls in an airtight container in the refrigerator for up to 5 days.
Meal prep: These bowls are perfect for meal prep! Cook the rice and the chicken and store them together in an airtight container. Prep your veggies and store them in a separate container. When you're ready to eat, just heat the rice and chicken, add your veggies, then top with a little buffalo sauce, ranch, or blue cheese.
Reheating: Heat your leftovers in the microwave for 1.5-2 minutes or until warm. After heating, top with fresh buffalo sauce, ranch, or blue cheese.
Nutrition
Calories: 393kcalCarbohydrates: 30gProtein: 40gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 109mgSodium: 1121mgPotassium: 1004mgFiber: 5gSugar: 2gVitamin A: 2423IUVitamin C: 13mgCalcium: 34mgIron: 1mg
*nutrition information is an approximate
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