Buffalo Chicken Rice Bowl You’ll Remember
Buffalo Chicken Bowls Ingredients
- Chicken: 2 boneless, skinless chicken breasts or thighs
- Buffalo Sauce: ½ cup of your favorite buffalo sauce
- Rice: 2 cups cooked brown or white rice
- Lettuce: 1 cup chopped romaine lettuce
- Tomato: 1 diced tomato
- Red Onion: ½ cup sliced red onion
- Avocado: 1 diced avocado
- Cheese: ½ cup crumbled blue cheese or shredded cheddar
- Dressing: Ranch or blue cheese dressing for drizzling
- Garlic Powder: 1 teaspoon
- Onion Powder: ½ teaspoon
- Salt & Pepper: To taste
- Olive Oil: 1 tablespoon for cooking
- Optional Garnishes: Chopped green onions, fresh cilantro, or a squeeze of lime
How to Make Buffalo Chicken Rice Bowls
Step 1
Cook the Chicken: Heat a skillet over medium heat and add olive oil. Season the chicken with garlic powder, onion powder, salt, and pepper. Cook for about 5-7 minutes on each side or until the internal temperature reaches 165°F. 
Step 2
Shred or Dice the Chicken: Once cooked, let it rest for a few minutes before shredding or dicing into bite-sized pieces.
Step 3
Coat with Buffalo Sauce: Toss the shredded chicken in buffalo sauce until fully coated.
Step 4
Prepare the Rice: Cook the rice according to package instructions and let it cool slightly.
Step 5
Assemble the Bowls: In each serving bowl, start with a layer of rice, then add lettuce, tomatoes, red onion, and avocado.
Step 6
Add the Buffalo Chicken: Place the buffalo-coated chicken on top of the vegetables.
Step 7
Top and Serve: Drizzle with ranch or blue cheese dressing, sprinkle with cheese, and add any garnishes.