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Buffalo Chicken Bowl Recipe

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★★★★★

4.6 from 149 reviews

This Buffalo Chicken Bowl is a flavorful and easy-to-make recipe perfect for game day or any casual meal. It features shredded chicken tossed in spicy buffalo sauce served over a bed of rice with black beans, corn, cherry tomatoes, avocado, cheddar cheese, and garnished with green onions and optional ranch dressing and cilantro. The dish is customizable, balanced, and offers a satisfying combination of protein, vegetables, and bold flavors all in one bowl.

Ingredients

Scale

Chicken & Sauce

  • 2 cups cooked chicken, shredded
  • 1/2 cup buffalo sauce (adjust to taste)

Base & Vegetables

  • 1 cup cooked rice (white or brown)
  • 1 cup black beans, drained and rinsed
  • 1 cup corn, drained (canned or frozen)
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced

Toppings & Garnishes

  • 1/2 cup shredded cheddar cheese
  • 1/4 cup green onions, chopped
  • 1/4 cup ranch dressing (optional)
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Cook and shred the chicken: Prepare the chicken using your preferred method such as rotisserie, boiling, grilling, or baking. Once fully cooked, allow it to cool before shredding it into bite-sized pieces.
  2. Toss chicken with buffalo sauce: In a large mixing bowl, combine the shredded chicken with buffalo sauce. Adjust the amount of sauce to your spice liking and mix thoroughly to coat the chicken evenly. Set aside.
  3. Prepare the rice: Rinse 1 cup of rice under cold water until clear. In a medium saucepan, add the rinsed rice, 2 cups of water or chicken broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until tender. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
  4. Prep vegetables: Rinse and halve the cherry tomatoes. If using frozen corn, thaw it by rinsing under warm water or microwaving for about a minute, then drain. Dice the avocado just before assembling and optionally squeeze lime juice over to prevent browning.
  5. Assemble the bowls: Start by adding a scoop of cooked rice to the bottom of each bowl. Top with a layer of buffalo chicken. On one side of the bowl, arrange black beans; on the other side, place corn. Add halved cherry tomatoes next to the beans and corn. Finish by adding diced avocado either on top of the chicken or at the side.
  6. Add toppings: Sprinkle shredded cheddar cheese over each bowl. Garnish with chopped green onions and drizzle ranch dressing if desired. Season with salt and pepper to taste and top with fresh cilantro if using.
  7. Serve and store: Serve immediately while warm for the best flavor. You can prepare the components ahead of time and assemble just before serving. Store any leftovers separately in airtight containers. Reheat the chicken and rice, and add fresh ingredients fresh again just before serving.

Notes

  • Adjust the buffalo sauce quantity to control the spiciness of the dish.
  • Use chicken broth instead of water when cooking rice for extra flavor.
  • Fresh lime juice on avocado helps prevent browning.
  • Can be made ahead by prepping components separately and assembling when ready to eat.
  • For a lighter option, omit the cheese and ranch dressing or use low-fat versions.
  • Use brown rice for a nuttier flavor and added fiber.
  • Leftover buffalo chicken works great for sandwiches or salads as well.

Keywords: Buffalo chicken bowl, game day recipe, buffalo sauce, chicken bowl, easy dinner, one bowl meal

Find it online: https://mixitwitjoe.com/buffalo-chicken-bowl-recipe/