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A hearty bowl featuring buffalo-sauced chicken, grains, crunchy veggies, and creamy toppings—perfect for a quick dinner or meal prep.

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

  1. Prep grain base: Cook according to package (or make cilantro-lime rice/quinoa).
  2. 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).
  3. Prep veggies: Chop carrots, celery, tomatoes; roast sweet potatoes or broccoli if using.
  4. 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

Find it online: https://lauracooks.com/buffalo-chicken-bowls/