Description
A flavorful, protein-packed buffalo chicken bowl that’s ready in just 30 minutes—perfect for a quick and satisfying meal.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts (about 1 lb), diced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup buffalo sauce (store-bought or homemade)
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup shredded lettuce
- 1/2 cup cherry tomatoes, halved
- 1/2 avocado, sliced
- 1/4 cup shredded carrot
- 2 tbsp chopped green onions
- 2 tbsp chopped cilantro (optional)
- 2 tbsp ranch or blue cheese dressing (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season diced chicken with salt and black pepper.
- Add chicken to the skillet and cook 5–7 minutes, stirring, until browned and cooked through.
- Reduce heat to low; stir in buffalo sauce and cook 1–2 minutes more to coat the chicken.
- Divide cooked rice among 2 bowls.
- Top rice with buffalo chicken, shredded lettuce, cherry tomatoes, shredded carrot, avocado slices, green onions, and cilantro.
- Drizzle ranch or blue cheese dressing over each bowl, if using.
- Serve immediately, with extra buffalo or dressing on the side.
Notes
- Use cauliflower rice for a lower-carb or gluten-free version.
- Adjust the heat by choosing mild, medium, or hot buffalo sauce.
- Add black beans or corn for extra fiber and volume.
- Make it ahead: store chicken, rice, and toppings separately and assemble bowls when ready.
Nutrition
- Serving Size: 1 bowl (about 500g)
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 90 mg