Buffalo Chicken Bowls – The Almond Eater

These loaded Buffalo Chicken Bowls feature juicy buffalo chicken bites, fresh vegetables, and ranch dressing over rice, making them a delicious high-protein lunch or dinner option. Plus, they’re easy to customize and meal-prep approved!

If you’re ready to ditch the buffalo wings for something a little more balanced, you should give these Buffalo Chicken Bowls a try. They’re as finger-licking good as my buffalo chicken salad, but served over rice to make them extra satisfying!

These rice bowls check all of the boxes: they’re high in protein, packed with veggies, and so much fun to customize. I like topping the bed of rice with the saucy buffalo chicken bites, as well as cucumbers, bell peppers, and avocado, but the possibilities are endless. Swap the rice for quinoa or cauliflower rice, use buffalo cauliflower wings instead of chicken, or mix and match the vegetables with whatever you like.

No matter how you make them, these bowls are seriously satisfying and put an exciting spin on dinners and lunches. Yum! 

Why you’ll love this recipe!

• A well-balanced grain bowl with spicy buffalo chicken bites, crunchy veggies, and creamy avocado.
• They’re high in protein and easy to personalize with your favorite grains, toppings, heat level, and more.
• They take less than 30 minutes from start to finish! Perfect for a quick dinner or when you need to get your meal prep done fast.

Ingredients

Rice – I usually go with white jasmine rice or cilantro lime brown rice for extra flavor and fiber. If you feel like switching things up, use quinoa, couscous, or even roasted potatoes as a base instead.

Chicken – Both boneless and skinless chicken breasts and thighs work well here. They’re diced into bite-sized pieces, seared in a hot pan, and simmered with the buffalo sauce for a ton of flavor.

Seasonings – I seasoned the chicken with garlic powder, onion powder, paprika, and black pepper.

Buffalo sauce – Use your favorite store-bought brand or make your own (I included a quick recipe for you in the FAQs below).

Toppings – Think “fresh” when picking out your buffalo rice bowl toppings. Sliced bell peppers, cucumbers, red onion, and avocado add color and fresh flavors while taming the heat from the buffalo sauce.

Ranch dressing – A drizzle of ranch on top of the bowls makes every bite feel like you’re digging into a platter of buffalo hot wings.

Instructions

Step 1: Cook the rice. Cook your rice according to the package instructions.

Step 2: Season the chicken. Meanwhile, add the diced chicken to a large bowl and sprinkle the seasonings over top. Toss to coat.

Step 3: Sear. Brown the chicken in a large skillet over medium heat, stirring occasionally, until it’s no longer pink and cooked through.

Step 4: Add the flavor. Stir in the minced garlic and sauté for 30 seconds. Pour in the buffalo sauce and cook until everything is warmed through and coated. Take the skillet off the heat.

Step 5: Assemble the bowls. Divide the rice between serving bowls and top each serving with the buffalo chicken, cucumber, bell pepper, red onion, and avocado. Finish with a sprinkle of chives or green onions and a drizzle of ranch. Enjoy!

Tips and FAQs

• Use a large, wide skillet when searing the chicken to give the pieces room to crisp up rather than steam. If your skillet isn’t large enough, sear the chicken in two batches.
• You can save time here by swapping the raw chicken for a pre-cooked rotisserie chicken or shredded chicken. Just toss it with the seasoning mix and gently warm it in a skillet with the minced garlic before adding the buffalo sauce.
• Is buffalo sauce too spicy for you? Try stirring in a spoonful of Greek yogurt or ranch before adding it to the chicken to add a cooling creaminess.

Variations

Grain bowls are all about personal touches, and this recipe is no different! Here are a few ideas to help you put your own spin on them:

• Low-carb option – Instead of rice, assemble the bowls with cauliflower rice or a bed of greens (such as romaine, spinach, arugula, or spring mix).  
• Vegetarian option – Swap the chicken for my air fryer buffalo cauliflower instead!
• Mix and match the veggies – Top the bowls with shredded carrots, cabbage, diced celery, cherry tomatoes, and/or sliced jalapeños. For a warm rice bowl, use roasted broccoli, sweet potatoes, or brussels sprouts instead.
• Top with cheese – Crumbled blue cheese is a classic buffalo pairing, but shredded cheddar cheese or a Mexican blend would also pair well. 

How do you make buffalo sauce?

If you don’t have a bottle of buffalo sauce on hand, you can easily make your own by mixing about ½ cup of hot sauce (like Frank’s RedHot) with 2 to 3 tablespoons of melted butter to create that signature tangy, spicy, and buttery flavor. Add garlic powder, Worcestershire sauce, or a splash of vinegar for extra depth.

Storage

Make ahead: These protein-packed bowls are perfect for meal prep! Store the cooked rice and chicken and prepped vegetables separately in the fridge. When it’s time to eat, reheat the chicken and rice and assemble the bowls with your toppings.

Refrigerator: Store the chicken and rice in an airtight container in the fridge for up to 4 days. Any fresh toppings and the ranch dressing should be stored separately.

Freezer: You can freeze the cooked buffalo chicken for up to 3 months. Thaw it overnight in the fridge and reheat in a skillet or microwave until warmed through.

More loaded grain bowls

If you made this recipe, be sure to leave a comment and star rating below. Thanks!