Description
This Quick Buffalo Chicken Rice Bowl is a flavorful and easy-to-make meal perfect for busy weeknights. Tender shredded chicken is simmered in a zesty buffalo sauce with simple spices, then served over a bed of your choice of rice. Topped with fresh vegetables, melted cheddar, crumbled blue cheese, and a creamy dressing, this bowl delivers a perfect balance of spicy, tangy, and fresh flavors in under 10 minutes.
Ingredients
Scale
Rice Base
- 2 cups cooked rice (white, brown, or cauliflower)
Buffalo Chicken
- 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
Toppings
- 1/2 cup shredded cheddar cheese (optional)
- 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 cooked shredded chicken, buffalo sauce, garlic powder, onion powder, paprika, and salt. Stir well to combine and cook for 3-4 minutes until the chicken is heated through and the flavors meld.
- Assemble the Bowls: Divide the cooked rice evenly into two serving bowls. Spoon the buffalo chicken mixture over the rice in each bowl.
- Add Toppings: Sprinkle shredded cheddar cheese (if using), cherry tomatoes, diced cucumber, finely chopped red onion, and crumbled blue cheese or feta evenly over the buffalo chicken in the bowls.
- Drizzle & Garnish: Drizzle ranch or blue cheese dressing over each assembled bowl. Garnish with freshly chopped parsley or green onions for added freshness and flavor. Serve immediately and enjoy!
Notes
- You can use white, brown, or cauliflower rice to suit your dietary preferences.
- For a milder version, reduce the amount of buffalo sauce or use a mild buffalo sauce.
- Feel free to swap blue cheese with feta or omit the cheese for a lighter option.
- This recipe can be made with rotisserie chicken for convenience.
- Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
