Make satisfying Buffalo Chicken Bowls fast. This recipe uses simple ingredients for a spicy, tangy, high-protein meal perfect for weeknight dinners or meal prepping.
Author:michaelcarter
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings 1x
Category:Dinner
Method:Skillet Cooking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts
1 cup cooked white rice or quinoa (for base)
1/2 cup buffalo sauce (zesty buffalo sauce chicken)
1/4 cup ranch dressing (creamy ranch chicken bowl topping)
1/4 cup blue cheese crumbles
1 cup shredded lettuce
1 cup chopped celery
1 cup chopped carrots
1 tablespoon olive oil
Salt and pepper to taste
Instructions
Cook your rice or quinoa according to package directions. Set aside.
Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
Cook chicken breasts for 6-8 minutes per side, until fully cooked (internal temperature reaches 165°F).
Remove chicken from the skillet and shred it using two forks.
Return the shredded chicken to the skillet. Pour buffalo sauce over the chicken and toss until the chicken is fully coated. Cook for 1 minute to heat through.
Assemble your buffalo chicken bowl: Divide the rice or quinoa among four bowls.
Top the base evenly with the sauced shredded chicken.
Add lettuce, celery, and carrots to each bowl.
Drizzle each bowl with ranch dressing and sprinkle with blue cheese crumbles. Serve immediately or cool for meal prep.
Notes
For a low carb buffalo chicken bowl, substitute cauliflower rice for the white rice or quinoa.
Prepare the chicken and chop the vegetables ahead of time to make assembly even faster.
If you prefer a milder flavor, reduce the amount of buffalo sauce or add a teaspoon of melted butter to the sauce.
This recipe makes a satisfying chicken dinner idea that is easily customizable.