I combine tender buffalo-sauced chicken with grains, crunchy veggies, creamy toppings, and vibrant flavors for a hearty bowl that’s perfect for a quick weeknight dinner or make-ahead meal prep.
Why You’ll Love This Recipe
I love how this dish balances protein, fiber, and bold flavor in one bowl. It’s versatile—I can adjust heat, swap grains, and add veggies I have on hand. Plus, it reheats beautifully, making it ideal for prepping several bowls in one go. Nutritionally, it’s a solid, satisfying weeknight dish loaded with nutrients and flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Boneless skinless chicken breast or thighs
- Buffalo sauce (I like Frank’s Red Hot mixed with melted butter)
- Grain base: quinoa, brown rice, white rice, or cauliflower rice
- Veggies: chopped carrots, celery, grape tomatoes, roasted sweet potato or broccoli
- Optional extras: black beans, avocado slices, pickled onions
- Dressing/toppings: ranch or herby ranch yogurt dressing, blue cheese or feta, chopped scallions or cilantro
Directions
- Prep grain base: Cook according to package (or make cilantro-lime rice/quinoa).
- Cook chicken: Season chicken with salt and pepper. In a skillet or oven, brown and cook through (about 5 minutes per side), then toss in buffalo sauce. I sometimes bake coated chicken at 375°F for about 25 minutes if I’m using thighs.
- Prep veggies: Chop carrots, celery, tomatoes; roast sweet potatoes or broccoli if using.
- Assemble bowls: Portion grains into bowls, top with buffalo chicken, veggies, and any extras like beans or avocado. Drizzle with dressing and sprinkle cheese and herbs.
Servings and timing
- Serves: 4 bowls
- Prep time: 20 minutes
- Cook time: 30 minutes
- Total time: ~50 minutes
Variations
- Low-carb: I swap grains for cauliflower rice or use a lettuce base.
- Dairy-free: I use dairy-free ranch and skip the cheese.
- Extra protein/fiber: I add black beans or double the chicken.
- Veggie swaps: I like using roasted bell peppers, broccoli, corn, or cabbage slaw.
Storage/reheating
- Refrigerate: I keep them in airtight containers for up to 4 days. I store warm ingredients separately from cold toppings to keep them fresh.
- Freeze: The chicken freezes well for 2–3 months, but I find grains and veggies may lose texture.
- To reheat: I microwave the warm parts until hot and then add the fresh toppings and dressing. For crispy chicken, I reheat it in a skillet.
FAQs
How spicy are these bowls?
I adjust the heat by choosing milder buffalo sauce or mixing the sauce with more butter or yogurt. Topping with ranch or blue cheese also helps tone it down.
Can I use rotisserie chicken instead?
Absolutely. I shred rotisserie chicken and toss it in buffalo sauce when I want a faster option.
What grains work best?
I usually go for quinoa, brown rice, or cilantro-lime rice. Cauliflower rice works great for a low-carb version.
How do I meal prep them?
I prep all the parts ahead—grains, chicken, veggies—and store them separately. When I’m ready to eat, I just assemble and reheat.
Can I make this gluten-free?
Yes. I make sure to use gluten-free buffalo sauce and dressing. The base ingredients are naturally gluten-free.
Conclusion
These Buffalo Chicken Bowls are a staple in my kitchen—they’re flavorful, nutritious, and endlessly adaptable. Whether I’m cooking for dinner or prepping meals for the week, they always hit the spot. I’m confident they’ll become a favorite in your rotation too.
Print
A hearty bowl featuring buffalo-sauced chicken, grains, crunchy veggies, and creamy toppings—perfect for a quick dinner or meal prep.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 bowls
- Category: Dinner
- Method: Stovetop, Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- Boneless skinless chicken breast or thighs
- Buffalo sauce (Frank’s Red Hot + melted butter)
- Grain base: quinoa, brown rice, white rice, or cauliflower rice
- Veggies: chopped carrots, celery, grape tomatoes, roasted sweet potato or broccoli
- Optional extras: black beans, avocado slices, pickled onions
- Dressing/toppings: ranch or herby ranch yogurt dressing, blue cheese or feta, chopped scallions or cilantro
Instructions
- Prep grain base: Cook according to package (or make cilantro-lime rice/quinoa).
- Cook chicken: Season chicken with salt and pepper. In skillet or oven, brown and cook through (~5 min per side), then toss in buffalo sauce (or bake coated at 375°F for ~25 min if using thighs).
- Prep veggies: Chop carrots, celery, tomatoes; roast sweet potatoes or broccoli if using.
- Assemble bowls: Portion grains into bowls, top with buffalo chicken, veggies, beans/avocado as desired. Drizzle with dressing and sprinkle cheese and herbs.
Notes
- Low-carb option: Use cauliflower rice or lettuce as a base.
- Dairy-free option: Use dairy-free ranch and skip cheese.
- Extra protein/fiber: Add black beans or double the chicken.
- Meal prep: Store components separately and reheat as needed.
- Gluten-free: Ensure buffalo sauce and dressings are certified gluten-free.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg
