Description
This Buffalo Chicken Bowl with Rice combines tender chicken, zesty buffalo sauce, and crunchy veggies to create a quick and satisfying meal, great for any night!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ cup buffalo sauce
- 2 tablespoons butter
- 2–3 cups lettuce, chopped
- 2 cups cooked rice, quinoa, or cauliflower rice
- 1 cup celery, sliced
- 1 cup carrots, shredded or sliced
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ½ cup crumbled blue cheese or shredded cheddar or Monterey Jack cheese
- ½ cup ranch or blue cheese salad dressing
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh parsley or cilantro
Instructions
- In a large skillet, heat olive oil over medium-high heat.
- Season chicken pieces with salt, black pepper, garlic powder, onion powder, and smoked paprika in a large bowl.
- Add the seasoned chicken to the pan and cook for 6 to 8 minutes, stirring occasionally until browned and cooked through.
- Lower the heat and mix in buffalo sauce and butter. Stir until the butter melts and the chicken is coated. Simmer for an additional 2 to 3 minutes.
Notes
For added crunch, use a mix of lettuce and cabbage.
Feel free to substitute the blue cheese with your favorite cheese option.
Adjust the amount of buffalo sauce to suit your heat preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 590
- Sugar: 4g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 37g
- Cholesterol: 90mg