Buffalo Chicken Bowls
Bursting with bold, tangy flavor, these Buffalo Chicken Bowls come together effortlessly for a balanced and satisfying meal. Succulent chicken is tossed in zesty buffalo sauce and paired with a medley of crisp vegetables, rice, cheese, and a refreshing homemade herby ranch. Ready in just over half an hour, this recipe is ideal for a quick weeknight dinner that doesn’t compromise on flavor.
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Ingredients
For the Chicken:
- ½ tsp garlic powder
- ½ tsp dried basil
- 1 Tbsp unsalted butter
- ½ tsp salt
- ½ tsp pepper
- ½ tsp olive oil
- ⅓ cup buffalo sauce such as Frank’s Red Hot
- 1 lb boneless skinless chicken breasts (or thighs), cut into bite-sized pieces
For the Herby Ranch:
- 2 cloves garlic
- ½ cup sour cream or plain Greek yogurt
- ¼ tsp apple cider vinegar
- 3 –4 Tbsp fresh chives
- 1 Tbsp fresh cilantro
- ½ tsp onion powder
- ¼ tsp salt plus more to taste
For the Bowl Assembly:
- ¼ cup banana peppers chopped
- ¼ cup cucumber thinly sliced
- ¼ cup red onion chopped
- 4 Tbsp green onions chopped
- ½ cup uncooked long grain rice
- ⅓ cup shredded Monterey Jack cheese optional
- 1 small red bell pepper chopped
- Fresh chopped cilantro for garnish (optional)
Instructions
- Begin by preparing the rice according to the instructions on the packaging, which generally takes around 20 minutes. While the rice cooks, chop and organize all the vegetables and toppings. Set aside.
- Slice the chicken breasts or thighs into uniform, bite-sized cubes. This ensures even cooking and optimal texture.
- Season the chicken with salt, pepper, garlic powder, and dried basil. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until browned on all sides, cooking for about 12 minutes or until the internal temperature reaches 165°F.
- As the chicken cooks, prepare the herby ranch. In a small food processor or blender, combine sour cream (or Greek yogurt), apple cider vinegar, garlic, onion powder, chives, cilantro, and salt. Blend until smooth and creamy.
- Once the chicken is fully cooked, reduce the skillet to low heat. Add in the buffalo sauce along with the butter. Stir gently until the butter is fully melted and the sauce is warmed through.
- To assemble the bowls, spoon rice into the base of each serving bowl. Layer with the buffalo chicken, then add the vegetables: red onion, cucumber, red bell pepper, banana peppers, and green onions. Sprinkle with shredded Monterey Jack cheese if using, and drizzle generously with herby ranch. Garnish with fresh cilantro as desired.
Notes
Keep a close watch once the buffalo sauce is added—prolonged high heat may cause it to scorch. Reduce or turn off the heat if needed.
Use a digital meat thermometer to avoid overcooking the chicken and ensure it reaches exactly 165°F.
Customize the bowls to suit your preferences—substitute rice with lettuce for a lighter version or mix in alternate veggies such as steamed corn or zucchini.