Description

Buffalo Chicken Bowls combine spicy chicken with a base of rice, quinoa, or greens, topped with avocado, corn, tomatoes, and creamy dressing. Perfect for meal prep or weeknight dinners.

Ingredients

1 lb boneless, skinless chicken breast, chopped or sliced

2 tbsp olive oil

2 tsp garlic powder

1 tsp onion powder

2 tsp paprika

1 tsp kosher salt

1/2 tsp black pepper

3/4–1 cup buffalo sauce (Halal-certified if needed)

2 tbsp melted butter (optional)

2 cups cooked rice or quinoa (brown, white, or cauliflower rice)

1 cup corn (fresh or frozen)

1 cup cherry tomatoes, halved

1 avocado, sliced

1/4 cup sliced red onion

Fresh cilantro (optional)

Optional toppings: ranch or blue cheese dressing, feta, extra buffalo sauce, lime wedges

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Instructions

1. Toss chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper.

2. Cook chicken in a hot skillet until browned and internal temperature reaches 165°F, about 6–8 minutes per side if whole or 8–10 minutes if chopped.

3. Warm butter if using, stir into buffalo sauce, then toss chicken until evenly coated.

4. Prepare base by cooking rice or quinoa. Slice avocado, halve cherry tomatoes, prep corn, onions, and cilantro.

5. Assemble bowls with grains or greens, top with vegetables and buffalo chicken, then finish with cheese, dressing, or lime.

Notes

For extra crunch, add roasted cauliflower or cucumbers.

Swap rice for cauliflower rice or greens for a low-carb option.

Freeze buffalo chicken up to 3 months, then reassemble bowls with fresh vegetables.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner, Main Course
Method: Stovetop
Cuisine: American