Buffalo Chicken Bowls
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High Protein Buffalo Chicken Bowls are easy to make. The perfect weeknight dinner or meal prep friendly recipe!
We love making healthy weeknight dinners that are simple to prepare, packed with protein, and easily turned into leftovers.
These buffalo chicken bowls are so simple to make and give you a healthy meal that’s easy to reheat or turned into a cold salad/bowl.
Plus, they’re made with basic ingredients that you probably already have on hand! The dressing for this buffalo chicken is simply made with your favorite buffalo sauce and greek yogurt!
Tyler’s Tips for the Best Buffalo Chicken Bowls
- Our favorite buffalo sauce adds the best flavor to this recipe and is dairy-free, gluten-free and made with real simple ingredients.
- Make sure to cut the chicken evenly in bite-sized pieces so it cooks nicely!
- Make a double batch of chicken and rice and chop extra veggies to meal prep for lunch and dinner all week long! This recipe is perfect for meal prepping and taking on the go for a quick meal.
Ingredients:
substitutions
Olive Oil: You could use avocado oil, but we really recommend extra virgin olive oil.
Chicken Breasts: You can substitute with boneless chicken thighs or chicken tenders but we like the texture of the chicken breasts the best. Ground chicken and ground turkey work just as well but we love the texture of cubed pan seared chicken. Shredded chicken or pre-cooked rotisserie chicken is a great alternative as well.
Garlic and Onions: Diced onions and garlic add flavor to the chicken but you can substitute 1 teaspoon garlic powder and onion powder if needed.
White Rice: White rice is easily swapped for brown rice, quinoa, lentils, or riced vegetables!
Buffalo Sauce: Any standard buffalo sauce (a type of hot sauce) will work but we try to look for low sugar quality ingredient buffalo sauce that has just the right level of heat! If you are a buffalo fan, try our Healthy Buffalo Chicken Dip.
Vegetables: The carrots, celery, cucumbers, and cherry tomatoes make these buffalo chicken rice bowls feel like you’re eating buffalo wings or a buffalo chicken wrap but use other vegetables like cauliflower, broccoli, zucchini, red bell peppers, green beans, black beans, and peas or even roasted sweet potatoes!
To Make it Lower Carb: Swap the white rice for cauliflower rice, broccoli rice, or mixed greens and lettuce for a lower carb option.
Greek Yogurt and Blue Cheese: Nonfat greek yogurt is ideal for this recipe but this can be swapped for sour cream. Blue Cheese crumbles are the best topping to make this feel like a buffalo chicken dish but feel free to swap with homemade ranch dressing, ranch seasoning, or shredded cheddar cheese!
How to Make Buffalo Chicken Bowls
- Heat olive oil in a skillet over medium high heat, sauté chicken for 10 minutes, then add the onions, garlic, salt, and pepper, and cook for 5 minutes.
- Stir in half of the buffalo sauce into the pan and cook for 2 minutes. Set aside.
- Mix together the ¼ cup greek yogurt with the remaining ¼ cup buffalo sauce.
- While the chicken is cooking, cook the dry white rice according to the recommended instructions.
- Assemble the bowls by placing rice in the bottom, topping it with vegetables and cooked chicken. Top with a drizzle of buffalo dressing and sprinkle blue cheese crumbles on top.
storage
Storing in the fridge: This will last in the refrigerator for up to 4 days in an airtight container.
Freezing: You can freeze this recipe for up to 3 months. We like these containers for freezing.
Reheating: You can reheat this recipe in the microwave, toaster oven, oven or on the stove.
other Simple Rice and Salad Bowls:
Buffalo Chicken Bowls
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound boneless skinless chicken breast, cut in ¼ inch cubes
- ½ cup diced onions
- 1 tablespoon minced garlic
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt
- 1 cup dry white rice
- ½ cup buffalo sauce divided
- 1½ cup diced carrots
- 1 cup diced celery
- 1 cup diced cucumbers
- 1 cup halved cherry tomatoes
- ¼ cup blue cheese crumbles
- ¼ cup greek yogurt
Instructions
- Heat a large skillet over medium high heat. Add the olive oil to the pan.
- Add the cubed chicken to the pan and sauté for 10 minutes.
- While the chicken is cooking, cook the dry white rice according to the recommended instructions.
- Add the diced onions, minced garlic, black pepper and salt to the pan with the chicken. Cook for another 5 minutes or until the onions and garlic are translucent.
- Add ¼ cup of buffalo sauce to the pan. Stir together and cook for 2 minutes. Remove from the heat and set aside.
- Mix together the ¼ cup greek yogurt with the remaining ¼ cup buffalo sauce.
- Assemble the buffalo chicken bowls by placing ¾ cup cooked white rice in the bottom, topping it with the carrots, celery, cucumbers, tomatoes and cooked chicken. Top with buffalo sauce/greek yogurt dressing and sprinkle blue cheese crumbles on top.
I made this the other night but scaled it for one person since my husband was out of town. Just used one chicken breast and a shallot instead of chopped onion since I didn’t have one. Otherwise followed the recipe. So tasty! Can’t wait to make it again.
So good, super healthy, I love buffalo sauce! I love how I had left over ingredients from the buffalo chicken dip recipe, that you also have, to make the sauce!
5/5!!!!