Buffalo Chicken Bowl (Printable version)

Tender spicy chicken over fresh vegetables with ranch and blue cheese

# 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

# Steps to follow:

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 seasoned chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
03 - While chicken cooks, whisk together hot sauce, melted butter, and honey in a small bowl until well combined.
04 - Remove cooked chicken from heat and toss thoroughly with prepared buffalo sauce until all pieces are evenly coated.
05 - Divide warm rice among four serving bowls. Top each rice base with romaine lettuce, cherry tomatoes, carrots, cucumber, and red onion.
06 - Spoon buffalo chicken over vegetables in each bowl. Drizzle with ranch dressing and sprinkle with blue cheese crumbles.
07 - Garnish with chopped parsley if desired. Serve immediately while rice and chicken are warm.

# Expert tips:

01 -
  • All the bold, tangy heat of buffalo wings without a single drop of frying oil or sticky fingers.
  • You can adjust the spice level easily by adding more or less hot sauce, making it friendly for everyone at the table.
  • It comes together in about thirty-five minutes, which means you can have dinner ready faster than ordering takeout.
  • The mix of crisp vegetables and creamy toppings balances the heat in a way that feels satisfying, not overwhelming.
02 -
  • Don't skip tossing the chicken off the heat, if the skillet is too hot, the sauce can separate and turn greasy instead of glossy.
  • Use a whisk for the buffalo sauce, not a spoon, it emulsifies the butter and hot sauce into a smooth, creamy coating that clings to the chicken.
  • Slice the red onion as thinly as possible, thick slices can be too sharp and overpower the other flavors in the bowl.
03 -
  • Let the chicken rest for a minute after cooking before tossing it in the sauce, this keeps it juicy and prevents the sauce from becoming watery.
  • Use high-quality hot sauce and real butter, not margarine, the flavor difference is noticeable and worth it.
  • If you're making this for a crowd, set up a build-your-own bowl station with all the toppings laid out, everyone loves customizing their own.
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