This Buffalo Chicken Rice Bowl recipe is one of our household favorites. Juicy chunks of chicken bathed in Buffalo sauce sit on a bed of rice and are topped with fresh pico, cilantro and Ranch dressing.
I love making one bowl meal recipes such as Superfood Chicken Salad or Asian Chicken Rice Bowls. There is nothing more satisfying than being able to make quick, healthy meals for my family.
Buffalo chicken rice bowls are one of our favorites. They fit the bill for my boys’ Buffalo chicken cravings without being a ton of work. They are also way cheaper than getting Buffalo wings at a restaurant or take-out joint.
When I am off my meal planning game, I have a few go-to meals that I can throw together quickly. These meals typically satisfy everyone in my house and I usually have the ingredients for them on hand. This recipe has only five ingredients: Chicken breasts, rice, Ranch dressing, pico or salsa and cheese.
These Buffalo chicken rice bowls come together in a snap. Everyone can customize their own bowl, too. My middle son isn’t a huge fan of rice, so he usually eats the Buffalo chicken with tortilla chips or wrapped in a tortilla. My hubby and I often skip the rice and put the chicken and toppings on a salad.
How to make Buffalo Chicken Rice Bowls:
- Start by cooking diced chicken breasts in a skillet.
- Then toss the chicken in pre-made Buffalo sauce (our favorite is Frank’s Buffalo sauce).
- Spoon the chicken over bowls of hot jasmine rice.
- Top with your desired toppings: a little cheese, pico de gallo and ranch dressing or crumbled blue cheese.
- For a low-carb Buffalo chicken bowl option, skip the rice and use your favorite salad greens instead.
Done and done. I like to make my own pico and ranch dressing, but you can always use pre-made to make it even easier.
Buffalo chicken rice bowls are the perfect blend of warm and spicy meets cool and crunchy. They are also very addictive. Your people will ask for them again and again!
Looking for other easy meal ideas? Try 30 Minute Sesame Beef Stir Fry or Chicken Tostadas.
Calories
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Kim Daniels
Yields 4
This Buffalo Chicken Rice Bowl recipe is one of our household favorites. Juicy chunks of chicken bathed in Buffalo sauce sit on a bed of rice and are topped with fresh pico, cilantro and Ranch dressing.
20 minPrep Time
30 minCook Time
50 minTotal Time
Save RecipeIngredients
- Pico de Gallo (recipe below)
- 2-3 chicken breasts
- 1/2 -1 cup Frank's Buffalo sauce (to taste)
- 3 cups cooked jasmine rice
- Pico de Gallo (recipe below)
- Ranch dressing or Blue Cheese, crumbled
- Cheddar Cheese (optional)
Instructions
- Prepare Pico de Gallo: Dice one small onion, 2-3 TBSP of pickled jalapeño peppers and one cup of cherry or grape tomatoes. Stir together in a bowl. Add fresh, chopped cilantro and a squeeze of lime. Set aside.
- Cook rice according to package instructions.
- Dice chicken breasts into cubes. Sauté chicken over medium high heat until cooked through. You might have to do this in batches, reserving cooked chicken in a bowl as you cook it. Add it all back into the skillet and pour Buffalo sauce over chicken. Stir to coat chicken.
- Assemble bowls by adding rice, chicken and cheese. Top with Pico and Ranch dressing. Enjoy!
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