Buffalo Chicken Bowls (Print Version)
Tender chicken coated in spicy buffalo sauce served over rice with fresh vegetables and creamy avocado for a complete meal.
# Ingredients:
→ For the Buffalo Chicken
01 -
2 large boneless, skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
½ teaspoon garlic powder
04 -
½ teaspoon onion powder
05 -
1 teaspoon smoked paprika
06 -
Salt and pepper to taste
07 -
½ cup Buffalo sauce
08 -
2 tablespoons unsalted butter
→ For the Bowl Base
09 -
2 cups cooked brown rice, white rice, or quinoa
10 -
1 cup corn kernels, frozen or fresh
11 -
1 cup cherry tomatoes, halved
12 -
1 cup shredded lettuce or mixed greens
13 -
1 avocado, sliced
14 -
¼ cup sliced red onions
15 -
1 tablespoon fresh cilantro, chopped
→ Optional Toppings
16 -
¼ cup crumbled feta cheese
17 -
¼ cup ranch or blue cheese dressing
18 -
Extra buffalo sauce for drizzling
19 -
A squeeze of lime juice
# Steps to Follow:
01 -
Season the chicken breasts with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Heat a skillet over medium-high heat, add a little olive oil, and cook the chicken for 6-8 minutes per side, until fully cooked (internal temperature of 165°F/74°C). Remove from heat and let it rest for a few minutes before slicing.
02 -
Melt the butter (if using) in the same skillet over low heat. Add the buffalo sauce and stir to combine. Slice the chicken into strips or bite-sized pieces and toss in the buffalo sauce mixture until well coated.
03 -
Cook rice or quinoa according to package instructions. Slice the avocado, halve the cherry tomatoes, and chop the cilantro.
04 -
Start with a layer of rice or quinoa in each bowl. Add shredded lettuce, corn, cherry tomatoes, avocado, and red onions. Top with the buffalo chicken and drizzle any extra sauce from the skillet. Finish with crumbled feta, dressing, and a squeeze of lime if desired.