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Easy Weeknight Buffalo Chicken Bowls

A vibrant bowl featuring shredded buffalo chicken, rice, lettuce, carrots, blue cheese, and a ranch dressing drizzle.

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Make satisfying Buffalo Chicken Bowls in 20 minutes. This recipe uses tender chicken coated in spicy buffalo sauce, served over rice with fresh vegetables and a creamy ranch drizzle. It is a quick, flavorful dinner perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken breasts
  • 1 cup cooked white rice or cauliflower rice
  • 1/2 cup buffalo wing sauce (Frank’s recommended)
  • 1/4 cup ranch dressing
  • 1/4 cup crumbled blue cheese (optional)
  • 1 cup chopped romaine lettuce
  • 1/2 cup shredded carrots
  • 1/4 cup sliced celery
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Season the chicken breasts lightly with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes per side, until cooked through (internal temperature reaches 165°F).
  3. Remove the chicken from the skillet and shred it using two forks.
  4. Return the shredded chicken to the skillet. Pour the buffalo wing sauce over the chicken and toss to coat completely. Cook for 1-2 minutes until heated through.
  5. Assemble your bowls: Divide the cooked rice between serving bowls.
  6. Top the rice with the sauced buffalo chicken.
  7. Arrange the romaine lettuce, shredded carrots, and celery around the chicken.
  8. Drizzle each bowl generously with ranch dressing and sprinkle with blue cheese, if using.
  9. Serve immediately for a quick weeknight chicken meal.

Notes

  • For meal prep, store the chicken, rice, and vegetable toppings separately. Assemble just before eating to keep the vegetables crisp.
  • If you prefer a lower carb option, substitute the rice with shredded cabbage or mixed greens to make low carb buffalo chicken bowls.
  • Use a high-quality hot sauce for the best spicy chicken dinner flavor.

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