Buffalo Chicken Bowl (Print)

Spicy buffalo chicken over crisp vegetables with creamy ranch and blue cheese

# Ingredients:

→ Chicken

01 - 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
02 - 1 tbsp olive oil
03 - 1/2 tsp garlic powder
04 - 1/2 tsp onion powder
05 - 1/2 tsp smoked paprika
06 - 1/4 tsp salt
07 - 1/4 tsp black pepper

→ Buffalo Sauce

08 - 1/3 cup hot sauce
09 - 2 tbsp unsalted butter, melted
10 - 1 tsp honey

→ Vegetables

11 - 2 cups cooked white or brown rice, warm
12 - 1 cup shredded romaine lettuce
13 - 1 cup cherry tomatoes, halved
14 - 1 cup shredded carrots
15 - 1/2 cup sliced cucumber
16 - 1/4 cup thinly sliced red onion

→ Toppings

17 - 1/3 cup ranch dressing
18 - 1/3 cup blue cheese crumbles
19 - 2 tbsp chopped fresh parsley

# Directions:

01 - In a medium bowl, toss chicken pieces with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
03 - While the chicken cooks, whisk together hot sauce, melted butter, and honey in a small bowl.
04 - Once cooked, remove the chicken from heat and toss with the buffalo sauce to coat thoroughly.
05 - Divide the rice among four bowls. Top each with romaine lettuce, cherry tomatoes, carrots, cucumber, and red onion.
06 - Spoon the buffalo chicken over the vegetables. Drizzle with ranch dressing and sprinkle with blue cheese crumbles.
07 - Garnish with chopped parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • Everything gets tossed into one bowl, so cleanup is almost nonexistent and you can eat it straight from the fridge the next day.
  • The contrast between the spicy chicken and cool, crunchy vegetables makes every bite feel balanced and exciting.
  • You can make it as mild or as fiery as you want, and it still tastes like something you'd pay too much for at a trendy lunch spot.
02 -
  • Don't add the buffalo sauce while the skillet is still on the heat or the butter can separate and the sauce will look broken instead of glossy.
  • If you use frozen chicken, make sure it's completely thawed and patted dry, or it will steam instead of browning and you'll lose that caramelized flavor.
  • Taste the buffalo sauce before tossing the chicken, some hot sauces are saltier than others and you might want to adjust the seasoning on the chicken accordingly.
03 -
  • Use a meat thermometer to check that the chicken reaches 165°F (74°C) so you know it's perfectly cooked without cutting into every piece.
  • Double the buffalo sauce and save the extra in the fridge, it's incredible tossed with roasted cauliflower or drizzled over scrambled eggs.
  • If you're sensitive to spice, start with half the hot sauce and add more to taste, you can always make it hotter but you can't take it back.
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