Buffalo Chicken Bowls Rice (Print-Friendly Format)
Spicy chicken, crisp veggies, creamy toppings, and fluffy rice all in one satisfying bowl.
# Ingredients You’ll Need:
→ Chicken and Marinade
01 -
500 g boneless, skinless chicken breasts, cut into bite-sized pieces
02 -
60 ml hot sauce (such as Frank’s RedHot)
03 -
30 g unsalted butter, melted
04 -
15 ml olive oil
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
→ Base and Toppings
07 -
400 g cooked rice (white or brown)
08 -
60 g shredded lettuce
09 -
100 g cherry tomatoes, halved
10 -
50 g shredded cheddar cheese
11 -
60 ml ranch or blue cheese dressing
12 -
20 g green onions, thinly sliced
13 -
1 ripe avocado, sliced (optional)
# How to Make It:
01 -
In a small bowl, whisk together hot sauce and melted butter until fully combined. Set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces seasoned with salt and pepper. Sauté for 5–7 minutes, stirring occasionally, until chicken is golden and cooked through.
03 -
Reduce heat to low and pour the buffalo sauce over the cooked chicken. Stir to coat all pieces thoroughly. Simmer gently for 3–5 minutes to infuse flavors.
04 -
Divide cooked rice among serving bowls to create an even base.
05 -
Spoon the buffalo chicken over the rice in each bowl, distributing evenly.
06 -
Layer shredded lettuce and halved cherry tomatoes over the chicken.
07 -
Sprinkle with cheddar cheese, drizzle with ranch or blue cheese dressing, and garnish with sliced green onions. Add avocado slices if desired.
08 -
Serve immediately while warm for best taste and texture.
# Extra Tips:
01 -
For a lighter version, substitute rice with cauliflower rice.
02 -
Customize the spice level by adding more or less hot sauce.
03 -
Ideal for meal prep: store each component separately and assemble just before eating.
04 -
Enhance with extra vegetables such as bell peppers or grilled corn for added flavor and texture.