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Buffalo Chicken Bowls

These Buffalo Chicken Bowls are a quick and comforting weeknight meal featuring tender chicken in a buttery hot sauce served over rice with fresh toppings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Buffalo Chicken
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup hot sauce (such as Frank’s RedHot) Adjust amount for desired heat level.
  • 1/4 cup unsalted butter, melted Do not let it brown.
  • 2 tablespoons olive oil For sautéing.
  • Salt and pepper to taste
For Assembly
  • 2 cups cooked rice (white or brown) Cooked while chicken is prepared.
  • 1 cup shredded lettuce
  • 1 cup cherry tomatoes, halved
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup ranch or blue cheese dressing Use according to preference.
  • 1/4 cup thinly sliced green onions
  • Optional: sliced avocado, for topping Add for extra creaminess.

Method
 

Preparation
  1. In a small bowl, combine the hot sauce and melted butter. Mix well and set aside.
  2. In a large skillet, heat the olive oil over medium-high heat.
  3. Add the chicken pieces, seasoning them with salt and pepper. Cook for 5 to 7 minutes, or until the chicken is browned and cooked through.
  4. Reduce the heat to low and pour the buffalo sauce over the cooked chicken. Stir to coat the chicken evenly. Allow it to simmer gently for 3 to 5 minutes, absorbing the sauce's flavors.
Assembly
  1. Prepare the serving bowls by adding a base layer of cooked rice.
  2. Divide the buffalo chicken evenly among the bowls, placing it over the rice.
  3. Top each bowl with shredded lettuce and halved cherry tomatoes.
  4. Sprinkle with shredded cheddar cheese and drizzle with ranch or blue cheese dressing.
  5. Garnish with thinly sliced green onions. Optionally, add slices of avocado.
  6. Serve immediately while the chicken is hot, and enjoy the flavorful combination.

Notes

Refrigerate leftovers for up to 3 to 4 days. For a gluten-free option, check the labels on hot sauce and dressing.