Description
This Quick Buffalo Chicken Rice Bowl is a flavorful and easy-to-make meal combining spicy buffalo chicken with tender rice and fresh vegetables. Perfect for a speedy lunch or dinner, it offers a delightful balance of heat, creaminess, and freshness with simple ingredients and minimal prep time.
Ingredients
Scale
Main Ingredients
- 2 cups cooked rice (white, brown, or cauliflower)
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/2 cup shredded cheddar cheese (optional)
Toppings and Garnishes
- 1/2 cup cherry tomatoes, halved
- 1/2 cup diced cucumber
- 1/4 cup red onion, finely chopped
- 1/4 cup crumbled blue cheese or feta
- 1/4 cup ranch or blue cheese dressing
- 1 tablespoon chopped fresh parsley or green onions
Instructions
- Prepare the Buffalo Chicken: In a skillet over medium heat, melt the butter. Add the shredded chicken, buffalo sauce, garlic powder, onion powder, paprika, and salt. Stir everything together and cook for 3-4 minutes until the chicken is heated through and well-coated with the sauce.
- Assemble the Base: Divide the cooked rice evenly into two serving bowls, creating a comforting and neutral base for the spicy toppings.
- Add Chicken and Toppings: Spoon the buffalo chicken mixture over the rice. Then sprinkle shredded cheddar cheese (if using), cherry tomatoes, diced cucumber, finely chopped red onion, and crumbled blue cheese or feta evenly over the chicken layer.
- Finish with Dressing and Garnish: Drizzle ranch or blue cheese dressing on top for added creaminess and flavor. Garnish each bowl with freshly chopped parsley or green onions to add a bright, fresh note.
Notes
- Use cauliflower rice for a low-carb alternative.
- Adjust the amount of buffalo sauce to control the spiciness.
- For a vegetarian version, substitute chicken with cooked tofu or chickpeas and use vegan buffalo sauce and cheese.
- Leftover buffalo chicken can be refrigerated for up to 3 days.
- Feel free to substitute blue cheese crumbles with feta if preferred.
