Spicy Buffalo Chicken Bowls
These Spicy Buffalo Chicken Bowls combine tender chicken, a spicy Buffalo sauce, and fresh toppings on a fluffy rice bed, creating a customizable and delicious comfort meal.
Ingredients
For the Chicken and Sauce
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces Opt for organic, free-range chicken for enhanced flavor.
- 1/2 cup hot sauce (such as Frank’s RedHot; feel free to experiment with different brands for varying heat levels) Adjust depending on your spice tolerance.
- 1/4 cup unsalted butter, melted Melted butter helps balance the heat of the hot sauce.
- 2 tablespoons olive oil For cooking the chicken.
- Salt and pepper to taste
For the Bowls
- 2 cups cooked rice (white or brown; use leftover rice for even quicker prep) Rice serves as a base and soaks up the sauce.
- 1 cup shredded lettuce Fresh and crunchy topping.
- 1 cup cherry tomatoes, halved Adds freshness to the bowls.
- 1/2 cup shredded cheddar cheese Optional: use a spiced blend for an extra kick.
- 1/4 cup ranch or blue cheese dressing Drizzle on top for added flavor.
- 1/4 cup thinly sliced green onions For garnish and added flavor.
- Optional: sliced avocado for topping Adds a delightful creaminess.
Instructions
Preparation
- Begin by preparing the Buffalo sauce. In a small bowl, combine the hot sauce and melted butter. Mix well and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper. Cook for 5-7 minutes, or until the chicken is browned and cooked through.
- Reduce the heat to low and pour the Buffalo sauce over the cooked chicken. Stir to coat the chicken evenly. Allow it to simmer gently for 3-5 minutes.
Assembly
- Prepare the serving bowls by adding a base layer of cooked rice.
- Divide the Buffalo chicken evenly among the bowls, placing it over the rice.
- Top each bowl with shredded lettuce and halved cherry tomatoes. Sprinkle with shredded cheddar cheese and drizzle with ranch or blue cheese dressing.
- Garnish with thinly sliced green onions and add slices of avocado if desired.
Serving
- Serve immediately while the chicken is hot, and enjoy the flavor explosion.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. For a lighter option, swap rice for quinoa or lettuce wraps. Adjust sauce heat as necessary.