Buffalo Chicken Bowls
These Buffalo Chicken Bowls are packed with spicy, tangy chicken, crisp veggies, and creamy dressing—perfect for meal prep or quick dinners. Customizable, healthy, and ready in under 30 minutes!
Ingredients
- 1 lb boneless skinless chicken breast or thighs, diced
- 1/3 cup buffalo sauce store-bought or homemade
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt & pepper to taste
- 2 cups cooked rice or cauliflower rice
- 1 cup shredded romaine or iceberg lettuce
- 1/2 cup cherry tomatoes halved
- 1/4 cup red onion thinly sliced
- 1/2 avocado diced (optional)
- 1/4 cup crumbled blue cheese or shredded cheddar optional
- Ranch or blue cheese dressing for drizzling
- Green onions or parsley for garnish
Instructions
- Prep the Chicken: Season the chicken with garlic powder, paprika, salt, and pepper.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 6–8 minutes.
- Buffalo It Up: Lower the heat and pour in buffalo sauce. Stir to coat the chicken evenly and simmer for 1–2 minutes.
- Build the Bowls: Start with a base of rice or cauliflower rice. Top with lettuce, cherry tomatoes, red onion, and avocado.
- Add the Chicken: Spoon the hot buffalo chicken over your bowl.
- Finish with Toppings: Drizzle with ranch or blue cheese dressing and sprinkle with crumbled cheese and herbs.
Notes
Buffalo Chicken Bowls – Helpful Tips
Cooking Tips & TechniquesUse boneless, skinless chicken breast or thighs and cut into bite-sized pieces for quick, even cooking.
Sear the chicken in a hot skillet until golden, then toss with your favorite buffalo sauce — homemade or store-bought.
For a richer flavor, add a touch of melted butter or garlic to the buffalo sauce before mixing it in.
Make the bowls customizable by setting out toppings like chopped romaine, sliced avocado, red onion, and blue cheese crumbles.
Balance the heat with a drizzle of ranch or blue cheese dressing — or try a Greek yogurt ranch for a lighter twist. Serving Suggestions
Serve over white or brown rice, cauliflower rice, or even quinoa for a protein-packed base.
Top with shredded lettuce, corn, cherry tomatoes, or celery for crunch and color.
Add crispy chickpeas or tortilla strips for texture.
Finish with a squeeze of lime and a sprinkle of fresh herbs like cilantro or parsley for brightness.
Pack into meal prep containers for grab-and-go lunches throughout the week. Make-Ahead & Storage
Make-Ahead: Cook the chicken and prepare the toppings in advance. Store everything separately to maintain freshness.
Refrigerator: Keep cooked chicken in an airtight container in the fridge for up to 4 days.
Freezer: Freeze buffalo chicken (without fresh toppings) in individual portions for up to 2 months.
Reheat: Warm chicken in the microwave or skillet, then build your bowls fresh with toppings and dressing. Tasty Variations to Try
Low-Carb Bowl: Use cauliflower rice or chopped lettuce as the base and skip the dressing for a lighter option.
Buffalo Chicken Wraps: Roll the ingredients in a warm tortilla or low-carb wrap for a hand-held version.
Spicy Ranch Bowl: Mix buffalo sauce with ranch before tossing with the chicken for a creamy, fiery twist.
Buffalo Tofu or Cauliflower: For a vegetarian version, swap chicken with baked tofu or roasted cauliflower florets.
Southwest-Inspired: Add black beans, avocado, and a sprinkle of taco seasoning to tie it all together.