Description
Bold and satisfying Buffalo Chicken Bowls made with spicy buffalo chicken, fresh crisp vegetables, hearty grains, and a creamy drizzle for the perfect balance of heat and freshness in every bite.
Ingredients
- 2 cups cooked rice or quinoa
- 2 cups cooked chicken breast, shredded or diced
- 1/2 cup buffalo sauce
- 1 tablespoon melted butter (optional)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup shredded carrots
- 1/4 cup red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup crumbled blue cheese or shredded cheddar cheese
- 1/4 cup ranch or blue cheese dressing
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the rice or quinoa according to package instructions and set aside.
- In a bowl, mix the buffalo sauce with melted butter if using.
- Toss the cooked chicken with the buffalo sauce mixture until evenly coated.
- If desired, warm the buffalo chicken in a skillet over medium heat for 3–5 minutes.
- Divide the cooked rice or quinoa evenly among four serving bowls.
- Top each bowl with buffalo chicken, cherry tomatoes, cucumber, shredded carrots, red onion, and avocado slices.
- Sprinkle blue cheese or cheddar over the top and drizzle with ranch or blue cheese dressing.
- Season with salt and black pepper if needed and serve immediately.
Notes
- Use rotisserie chicken for a quick shortcut.
- Swap rice for cauliflower rice or lettuce for a lower-carb option.
- Add roasted sweet potatoes for extra heartiness.
- For dairy-free, omit cheese and use dairy-free dressing.
- Store components separately in airtight containers for up to 4 days and assemble just before serving.
Nutrition
- Serving Size: 1 bowl (1/4 recipe)
- Calories: 550
- Sugar: 5g
- Sodium: 950mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 105mg
