Buffalo Chicken Bowl (Print version)

Spicy chicken over fresh veggies with ranch and blue cheese crumbles

# What You Need:

→ Chicken

01 - 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
02 - 1 tbsp olive oil
03 - 1/2 tsp garlic powder
04 - 1/2 tsp onion powder
05 - 1/2 tsp smoked paprika
06 - 1/4 tsp salt
07 - 1/4 tsp black pepper

→ Buffalo Sauce

08 - 1/3 cup hot sauce
09 - 2 tbsp unsalted butter, melted
10 - 1 tsp honey

→ Vegetables

11 - 2 cups cooked white or brown rice, warm
12 - 1 cup shredded romaine lettuce
13 - 1 cup cherry tomatoes, halved
14 - 1 cup shredded carrots
15 - 1/2 cup sliced cucumber
16 - 1/4 cup thinly sliced red onion

→ Toppings

17 - 1/3 cup ranch dressing
18 - 1/3 cup blue cheese crumbles
19 - 2 tbsp chopped fresh parsley

# How to Make:

01 - In a medium bowl, toss chicken pieces with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Add chicken and cook for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through.
03 - While the chicken cooks, whisk together hot sauce, melted butter, and honey in a small bowl.
04 - Once cooked, remove chicken from heat and toss with buffalo sauce to coat thoroughly.
05 - Divide warm rice among four bowls. Top each with romaine lettuce, cherry tomatoes, carrots, cucumber, and red onion.
06 - Spoon buffalo chicken over vegetables. Drizzle with ranch dressing and sprinkle with blue cheese crumbles.
07 - Garnish with chopped parsley if desired and serve immediately.

# Expert tips:

01 -
  • It delivers that perfect hit of spice and coolness in every forkful, balancing tangy buffalo heat with creamy ranch and crisp vegetables.
  • You can prep the components ahead and assemble bowls in minutes when hunger strikes.
  • It feels indulgent and restaurant worthy but comes together with pantry staples and a single skillet.
  • The combination of textures, from tender chicken to crunchy lettuce and soft rice, keeps every bite interesting.
02 -
  • Do not skip tossing the chicken off the heat, or the buffalo sauce can break and turn greasy instead of staying silky.
  • Cut the chicken into evenly sized pieces so they cook at the same rate and you do not end up with some pieces dry and others undercooked.
  • Warm your rice just before assembling so it does not cool down the buffalo chicken too quickly.
  • If you are sensitive to spice, start with half the hot sauce and add more to taste after tossing.
03 -
  • Let the cooked chicken rest for a minute before tossing with the sauce so the heat does not cause the butter to separate.
  • Use a whisk to emulsify the buffalo sauce instead of just stirring, it makes a smoother, creamier coating.
  • Toast the rice lightly in a dry skillet before assembling if you want extra texture and a nutty flavor.
  • Add a squeeze of fresh lime juice over the finished bowl for a bright, unexpected zing.
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