Description
If you’re craving a meal that’s both satisfying and full of flavor, look no further than these Buffalo Chicken Bowls. Perfect for game day or a cozy weeknight dinner, this recipe combines tender, shredded chicken with fluffy rice and an array of fresh toppings. The balance of spicy buffalo sauce and creamy dressing creates a mouthwatering dish that can be easily customized to suit your family’s preferences. Plus, it’s great for meal prep, so you can enjoy delicious leftovers throughout the week!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup buffalo sauce (store-bought or homemade)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup shredded cheddar cheese
- 1 cup chopped celery
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 cup ranch dressing
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, season chicken breasts with olive oil, garlic powder, onion powder, salt, and pepper.
- Pour half of the buffalo sauce over the chicken; ensure it's well-coated.
- Bake on a lined baking sheet for 20-25 minutes until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 5 minutes before shredding it and tossing with the remaining buffalo sauce.
- Cook your rice according to package instructions or sauté cauliflower rice in olive oil until tender.
- In each bowl, layer rice followed by shredded buffalo chicken.
- Top with celery, cherry tomatoes, avocado slices, and drizzle with dressing.
- Garnish with parsley before serving.
Nutrition
- Serving Size: 1 bowl (approximately 420g)
- Calories: 590
- Sugar: 3g
- Sodium: 920mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg